Recipe by Rick Young
Fresh is best and this applies to horseradish sauce too. Adjust ingredient amounts to suit your own taste.
Top Review by Kasha
Iusually put my horseradish directly into creme fraiche, or whipped, unsweetened cream, or even mayo. This has a lot less fat, and you still get that great horseradish taste, which is making my mouth water even as I type this!
- 6 tablespoons horseradish, fresh,grated
- 2 teaspoons salt
- 2 tablespoons raw sugar
- 3 tablespoons vinegar (use your favorite flavor)