| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Horseradish root; about 3/4 pound |
| 1/4 |
c |
Heavy cream |
| 4 |
tb |
Mayonnaise; (up to 6) |
| 1 |
tb |
Dijon mustard |
INSTRUCTIONS
From Down to Earth by Georgeanne Brennan (Chronicle Books). A spoonful of
sauce alongside juicy prime rib or corned beef heightens the flavor.
Brennan recommends making the sauce just before using, as horseradish loses
its potency once it's grated.
Using a paring knife, peel the tough outer skin off the root, protecting
your hands with rubber gloves, if necessary, and being careful not to rub
your eyes. Grate the root on a hand-held grater into a bowl. The fine holes
of the grater produce a fine, fluffy texture; the larger holes create a
coarse, shredded result. Stir in cream, mayonnaise and mustard. Put in a
glass jar with a tight-fitting lid and store in refrigerator. Will keep for
up to a week.
Makes 2 cups.
Note: Analysis is based on 32 1-tablespoon servings. Per serving: 30
calories; 2.6 g fat (0.7 g saturated fat; 78 percent calories from fat); 3
mg cholesterol; 19 mg sodium; 1.9 g carbohydrates.
>From The Detroit News
Posted to EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Feb 15,
1998
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”