The following Horseradish Sauce recipe is from Mrs. Alaska.
Mrs. Alaska’s Introductory Note:
“Horseradish is the northerner’s alternative to spicy peppers, that do not grow well in our short summer season and seem milder in flavor, too. It has several advantages.
1) It is a perennial plant. In certain locations, it is so prolific it is considered invasive, so many people who grow it are happy to share or trade plants. We got our first three plants in barter for our honey.
2) You can make your sauce hotter or milder by choosing when you add the vinegar, which stops the enzymatic action of the plant’s sulfur compounds.
3) You can harvest part of the root in early spring or late fall, replant, and let it continue to grow for years.
4) The young leaves are edible too, much milder than the root.
5) A little root goes a long way.
Your sauce will be MILDER by adding the vinegar to the roots as soon as you cut them. You can make your sauce HOTTER by delaying the vinegar – one friend waits 45 minutes! Personally, I like 20 minutes.
You can color your sauce by adding other plants that grow nearby, like red beets or the spicy green leaves of nasturtium, or the citrusy leaves of sorrel.
- ¼ cup of horseradish root with its skin scraped off and then grated or chopped finely.
- ¼ cup mayonnaise
- ¾ cup sour cream or plain yogurt
- 1 tsp – 1 TBS vinegar (to taste)
- 1 tsp – 1 TBS dijon mustard (to taste)
- Salt and pepper (to taste)
- Combine all ingredients and mix thoroughly.
This sauce has about the same refrigerated storage life as the shortest shelf-life ingredient: sour cream or yogurt
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