The healing properties of horseradish are familiar to all. In ancient Russia horseradish roots are used in medicine as an anti-inflammatory agent comprising a natural antibiotic, it is a treasure improves appetite, aids in digestion, reduces the excretion of cholesterol, protects the body against infectious diseases: influenza or the common cold. Well, the taste of this plant is a spicy, tangy with an incredibly pleasant aroma. Very often, it is added to various dishes as a seasoning and preparing on its base gorgeous sauces, one of those we are pleased to present you - horseradish sauce!
Ingredients for the sauce of horseradish:
- Horseradish (root) 500 grams
- Vinegar 9% 250 ml
- The water is clean 400 milliliters
- Sugar 20 grams
- Salt taste
Knife (for peeling potatoes), Cutting Board, Paper kitchen towels, blender, table spoon, measuring cup (for water), Plate, Saucepan, deep bowl, cover, liter jars, metal screw cap, Refrigerator, Gravy boat
Preparation of horseradish sauce:
Step 1: Prepare the ingredients.
First turn the temperature on the stove strong level, put her saucepan with 400 ml of pure water and bring the liquid to a boil. Time wasted is not lost, take the hands of a knife for peeling potatoes and gently remove the skin from the roots of horseradish, cutting it with a thin layer.
After rinse them under cold running water from the sand and any other contaminants. Now dry the roots of paper kitchen towels from excess moisture and cut each into 2 - 3 pieces of about 2 - 3 cm. Also put on the kitchen table all the other ingredients that will be needed to prepare the sauce.
Step 2: grind the roots of horseradish.
Then send pieces of horseradish in a clean, dry bowl of a blender. Cover with a kitchen appliance with a lid and turn it to the highest speed.
We grind to hell for 2 - 3 minutes to small pieces of not exceeding the diameter 1 - 2 mm. After using a tablespoon shift the resulting mass into a deep bowl.
Step 3: preparing the sauce with horseradish.
Now pour in a bowl of shredded horseradish a boiling water, cover with a lid and give the opportunity to boiling water to cool to room temperature. This process is necessary to ensure that from an acute, partially milled horseradish came bitterness and he relented. After a time, when horseradish and liquid cooled, add in a bowl 250 ml of 9% table vinegar, 20 grams of sugar and salt to taste. Thoroughly mix all the components of the sauce a tablespoon until smooth and shifts it into a sterilized quart jar. Cover the container and the metal lid sterilized jar in the refrigerator ship. Across 30 - 40 minutes, when the sauce infusion, it can be tasted.
Step 4: serve the sauce with horseradish.
Horseradish sauce served in a gravy boat to meat or fish dishes, for example: to boiled meat, fried, boiled or zapechnoy fish in jelly, lard, sausages or ham. Its taste becomes quite rich, slightly spicy, with a pronounced taste of acidity, which gives vinegar. About the fragrance can say only one thing - divine. Enjoy!
Tips to the recipe:
- Horseradish roots can grate or mince with a fine nozzle.
- At the request of the sauce can be given a red or burgundy color, this water must be replaced with beet juice.
- Very often, in order to soften the sharp taste of the sauce of horseradish in it add boiled beets or chopped apples.
- Instead of sugar you can use powdered sugar.
- Table 9% vinegar, apple cider vinegar can be replaced.