HOME-MADE
HORSERADISH:
1
piece of fresh horseradish root--about 10-inch long
2
tbsp. water
1
tbsp. vinegar
pinch of salt
Peel
and cube horseradish then transfer to the work bowl of a food processor with
steel blade attached. Add in water and the salt. Process until fine. Carefully
remove food tube, taking care to keep processor away from your face and eyes as
much as possible, add in vinegar and process with on/off pulse action until
mixed it.
Use
a rubber spatula to transfer horseradish from processor to a clean and dry glass
jar. Cover with lid and refrigerate before using. It can keep for 3 to 4 days
refrigerated.
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