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There are two types of Horseradish Sauce, Creamed and Pickled. The pickled is more popular in North America; the Creamed is more popular in Britain. The pickled tends to have a more pungent taste.
Grated Horseradish is pickled in a mixture of vinegar, sugar and salt.
Cooking Tips
Horseradish Sauce (Pickled Style)
1 teaspoon salt
2 tablespoons sugar
3 cups white vinegar
2 cups grated horseradish
Bring to a boil the salt, sugar and vinegar, and whisk till dissolved. Remove from heat; let cool for a few minutes, then stir in the horseradish.
Quick Horseradish sauce (Creamed Style)
2 tbsp grated Horseradish, 150ml / 5 oz double cream or sour cream. If using double cream, add the juice from half a lemon, and let stand a bit in refrigerator to thicken.
See Also
Horseradish
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