HOMEMADE HORSERADISH

HOMEMADE HORSERADISH

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 189). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

INGREDIENTS:

1 cup (8 ounces) peeled and coarsely-chopped horseradish root

½ cup light cream

¼ cup vinegar

1 tablespoon packed brown sugar

1 teaspoon salt

2 teaspoons prepared mustard

¼ teaspoon pepper

INSTRUCTIONS:

In your blender or food processor, place horseradish root, light cream, vinegar, brown sugar, salt, 2 mustard and pepper. Cover and blend, or process, until nicely grated. It won’t be smooth. Transfer to a 1½-quart sauce pan. Heat very gently, but do not let it boil.

Keep refrigerated in a tightly-covered container, to use within a month. Freeze it to be used within a year but do not use the “canning process” on this recipe.

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See also…

Mondays & Memories of My Mom – Knowing Your Customers Is Key