Mother Earth Living

Horseradish Recipes: Simple Mayonnaise and Horseradish Sauce

By Susan Belsinger
February/March 2011
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Photo by Rob Cardillo


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This quick and easy sauce is made with just a few kitchen condiments that nearly everyone has on hand in their fridge and pantry. It is very tasty and I use it on an astonishing variety of foods. First off, I like to have it on hand for sandwiches, especially involving those with sharp cheddar cheese. Think vegetables and it will work on just about any of them—from steamed asparagus, artichokes, beets, broccoli, Brussels sprouts, carrots, or cauliflower to vegetable crudités of any kind—and of course baked, steamed or French-fried potatoes. If you have it, you will use it. MAKES ABOUT 3/4 CUP

• 1/2 cup good-quality mayonnaise
• 2 to 3 tablespoons fresh-grated or prepared horseradish
• 1 to 1 1/2 tablespoons coarse or whole-grain mustard
• 1 large clove garlic, pressed or finely-minced

1. In a small bowl, combine all of the ingredients and blend well. Taste for seasoning and adjust with a bit more horseradish or mustard. The sauce tastes better if it is made at least 30 minutes before using. Store, tightly-covered, in the fridge for about 1 week.


Susan Belsinger is a long-time herbal enthusiast who wrote Dill, Herb of the Year 2010 for the International Herb Association.

To read more, see the International Herb Association’s book, Horseradish, Herb of the Year 2011, edited by Susan Belsinger. To purchase, visit www.iherb.org or write to Marge Powell at the International Herb Association, P.O. Box 5667, Jacksonville, FL 32247-5667.

Click here the main article, 2011 Herb of the Year: Horseradish (Armoracia rusticana).








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