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8
3
4
2/3
1/2
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oz
T
T
t
t
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Horseradish Root (1)
Lemon Juice (2)
Water boiling
Sugar
Salt
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- Grate HORSERADISH very fine.
- Horseradish is not particularly pungent until it is grated, then an
enzyme reaction produces the pungency. This reaction is stopped and
the product stabilized by adding an acid, most often vinegar or
citric acid.
- Caution: Until the vinegar is in, stand well upwind of
the horseradish. As with chilis, the fumes (Allyl isothiocyanate in this
case) do no actual damage, but they sure feel like they do.
- Horseradish root is rather hard, so grating takes some work. A hand
grater works for small amounts, but for larger amounts I use a fine drum
grater mounted on my stand mixer, then pile it on the cutting board and
chop very fine with my prep knife. If you use a Mini Processor, Mixie,
or Blender you will have to add the Lemon Juice and Boiling Water and
still need to scrape down the sides several times.
- Squeeze LEMON JUICE.
- Mix All Items together thoroughly.
- This recipe fits in a 6oz jar. Stored in a tightly closed jar in the
refrigerator it will keep for a couple months - discard when it starts
to darken.
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