The horseradish sauce

Description

Spicy and tasty sauce for meat, fish and aspic dishes. The recipe for this dish was posted on the website in the 2009 user тата55 called "horseradish" and is illustrated with me in the framework of "Coloring".

Ingredients

Horseradish

200 g
Sugar

1 Tbsp
Salt

1 tsp
Beets

1 piece
Vinegar

1 Tbsp

Cooking

Here's a hell I had in the fridge in the fall. Horseradish roots to fill the night with cold water. Then to clean.

Fuck chopped and scroll in a blender; if you don't have a blender (combine), scroll through a meat grinder. The crown of the outlet of the grinder should wear a plastic bag and secure with a rubber band, not to shed tears.

Here such it turns out hell, almost without tears.

Crushed horseradish spread in a jar and close the lid. The Bank needs to fill 3/4 of the volume. Add sugar + salt + vinegar (I added an Apple).

Beets grate on a fine grater (for the color, it is possible without it), and fill to the top, banks cold boiled water, mix, cover and store in the fridge.

For myself, I do a softer version of: two teaspoons of prepared horseradish, add 1 teaspoon of grated Apple and 0.5 teaspoon of homemade mayonnaise, mix well. Served with meat jelly, to homemade sausage, to bacon, to fish dishes. Bon appetit!!!

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