Receta Recipe For Horseradish Dressing
When we were in Wales I had the best horseradish sauce that I have ever tasted. I could eat horseradish raw and would do so if I could find this here where we live. In fact, I have only once seen horseradish in Somerset West. I took this photograph with my cell phone and used some of the horseradish that I bought to make chrain, a relish served traditionally with gefilte fish.
Horseradish
In Wales, my roast beef was served with horseradish sauce and it is the perfect accompaniment in my opinion! I so wanted to replicate the flavour of the horseradish when we got home and so I made this horseradish dressing. I used palm sugar as I am also busy experimenting with making sucrose free meringues and had grated a lot of palm sugar to use for that. You can use any sweetener of your choice. The store bought horseradish I have says ‘hot’ on the bottle but I find it to be still quite mild. My next aim is to try and grow my own horseradish, it I can just find some seeds.
- Horseradish Dressing
- Horseradish Dressing
- Ingredients:
- 5g fresh tarragon leaves
- 100g yoghurt
- Zest and juice of 1 lemon
- 30mls olive oil
- 10mls horseradish sauce
- 10mls ground palm sugar
- salt and freshly ground black pepper to season
Method:
Place the tarragon, yoghurt, lemon juice and zest, oil, horseradish and palm sugar into a blender
Blend until completely mixed
Season to taste
Cooks Notes:
I added this to 700g steamed baby potatoes to make a delicious potato salad
2.5
http://tandysinclair.com/horseradish-dressing/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.