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Horseradish & Sauces
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| Horseradish sauces are widely used in northern, central and eastern Europe. In Japanese and American sushi bars most "wasabi" is actually horseradish and mustard dyed green, as real wasabi is scarce, expensive and its flavor is extremely perishable. For more detail see my page Horseradish. | ||||
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8
ar 1 3 |
oz
T T |
Horseradish Root
Water Salt Vinegar |
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| Note:
Fresh grated
horseradish (made as above) is best for these recipes, but commercial
prepared horseradish (just radish, water, acid) can be used if drained
well. |
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Germany | ||||
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2
4 1/2 1/2 1/2 |
T
T T t c |
Vinegar
Horseradish, grated Sugar Cinnamon Cream, whipping |
Finland - A light sauce - makes 1 cup. |
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3
1/4 1 1 1 |
T
c t T T |
Horseradish, grated
Sour Cream Dijon Mustard Mayonnaise Scallion tops |
A pleasantly flavored mild sauce - makes 1/2 cup |
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2
1/2 1/2 1/8 |
T
c t t |
Horseradish, grated
Sour Cream Sugar Salt |
Hungary - Tejeles tormamartas - makes 1/2 cup |
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4
1 1 1 1/2 1/16 |
T
t T t c t |
Horseradish, grated
Dijon Mustard Wine Vinegar, white Sugar Whipping Cream Salt |
England - traditional with roast beef and Yorkshire pudding - makes 1/2 cup |