So old fashioned, fresh horseradish. I do hope that you can find some, or grow your own. This sauce or spread is so gorgeous when made at home.
As you know from reading this blog’s sister site, I have been blogging FOREVER! The time has come to record many of these old recipes here on Heat in the Kitchen and A (Life) Time of Cooking. It is 17 years since I began blogging and 6 years since A (Life) Time of Cooking came into being. As part of those celebrations, during the next few months I am reblogging some of those recipes from 1996 – 2005. They are no longer in existence in the blogosphere, except , perhaps, where copied….. :) The recipe that appears below is exactly how it appeared when it first appeared on that blog long ago, along with the comments from that time.
Good with horseradish directly from the garden.
|1 Tblspn finely grated horseradish||juice 1 lemon||1.25 cups cream|
Slowly add lemon juice to the cream. Continue to stir until it has thickened. Add the horseradish and leave to sit at room temperature for 1 hour or more.
Use on avocado slices, for potato salad, on bean salads, as a mayonnaise, ….
From the Late Summer Series
- Aloo Baingan Wadi Ki Subzi (Tomato, Eggplant and Potato Subzi with Wadi)
- Asparagus Salad with Coriander Ginger Dressing
- Chickpeas with Ginger Root Salad
- Eggplant with Sesame and Soy
- Golden Gentle Dal
- ISKON Easy Mung Dal
- More on Cooking Sambar – Hot, Salty or Sour?
- Mung Bean Flour Mini Dosa
- On Cooking Vegetables for Sambar
- On the Making of Sambar Powder