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Horseradish Sauce

December 20, 2014 by Erica 2 Comments

Horseradish Sauce - Comfy Belly

My first taste of horseradish was as a kid during a Passover seder. The horseradish is  symbolic of the bitterness of slavory the Jewish people endured in Egypt.

Horseradish Sauce - Comfy Belly

Horseradish Sauce - Comfy Belly

Every seder I spoon a healthy serving of horseradish on a piece of Matzo and engulf it. If you’ve ever sat through a Passover seder you will understand the ravenous state that ensues, and why things like horseradish becomes wildly appetizing.

If you like creamy sauces with a slight bite, I highly recommend searching out a source of fresh horseradish root and making this horseradish sauce. It goes great with roasted cauliflower dishes, grilled and roasted veggies, and grilled and roasted meats.

If you want to use prepared, store-bought in a jar, check the ingredients; most have sugar, salt, and vinegar added.

Here are a few recipes I like pairing with this sauce:

  • Chicken Shawarma and Jeweled Cauliflower
  • Roasted Carrots
  • Prime Rib
  • Mashed Roasted Cauliflower (add a tablespoon or two of this horseradish sauce instead of butter or oil)
  • Potato Pancakes
  • Zucchini Pancakes

Horseradish Sauce

If you prefer, you can use sour cream (my favorite is this cultured sour cream). For the graded horseradish, you’ll want about a 3 inch (7.6 cm) piece of horseradish root, peeled. I use a hand or box grader to grade the horseradish in the same way I grade fresh ginger.

I like making this ahead of time so the sauce has time to sit in the refrigerator and the horseradish bits have time to soak up the salt and vinegar.

To make this dairy-free, use cashew cream instead of yogurt, or a dairy-free yogurt.

Ingredients

  • 2 tablespoons horseradish, peeled and finely grated
  • 1 tablespoon white vinegar
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon honey
  • 1 teaspoon mustard (Dijon works well)
  • 1/2 cup (120 ml) yogurt

Method

  1. Whisk together the horseradish, vinegar, salt, honey, and mustard in a bowl. Let it sit for a few minutes.
  2. Whisk in the yogurt to the horseradish mixture.
  3. Refrigerate until ready to serve. Last for several days in the refrigerator.

Makes about 4 servings

 

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Filed Under: Gluten-Free, Nut Free, Paleo, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: horseradish, yogurt

Previous Post: « Mustard Thyme Roasted Chicken
Next Post: Banana Porridge {coconut flour} »

Reader Interactions

Comments

  1. Erica

    December 24, 2014 at 5:33 am

    Thanks, Carol. Same to you!

    Reply
  2. Carol

    December 23, 2014 at 8:35 am

    So tasty but simple – definitely will give this a try! Hope you have a wonderful holiday season and New Year!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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