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Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend. If the heat is not desired go ahead and add the vinegar without waiting. Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
Six-cup capacity or smaller will work. To use a large food processor (more than 6-cup capacity), you can double the recipe to yield 1 cup of prepared horseradish. Alternatively, you can use a high-power blender if you stop and scrape down the sides several times to keep everything incorporated.
Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using.
Homemade prepared horseradish can be twice as strong as store-bought versions and lasts for a month or more in the refrigerator. Horseradish is a part of the mustard family along with another spicy condiment, wasabi. The harvested or purchased whole root will keep in the crisper drawer for a week or so and will dry out over time.