Are you fond of boiled meat, but you’re tired of seasoning it with the same thing every time? Or do you have some eggs that are about to expire and you want to make deviled eggs with a spicy touch? The solution is always the same: horseradish cream sauce!
What is Horseradish?
Nothing exotic, really. Horseradish is also known as cren – it’s a root that grows wild in the hilly and mountainous areas of the Tuscan-Emilian Apennines. It can sometimes (though rarely) be found further south, in Lazio or Basilicata.
And with horseradish root, you can make a cream sauce – but it’s not for everyone. Only the palates who love strong and decisive flavors can face it! In fact, it has a decidedly spicy and pungent taste.
Making it at home is very simple and fast: Horseradish cream sauce takes a few ingredients and only half an hour start to finish! You’ll find the step-by-step recipe below, while the photo gallery above features some extra tips and tricks on buying horseradish and ideas on how to pair it!
Our recipe for Italian Horseradish Cream Sauce
Ingredients:
9 oz horseradish root
4 oz breadcrumbs
3 oz white vinegar
1 tbls sugar
1 oz extra-virgin olive oil
Salt to taste
Method:
Start by washing the horseradish root well under running water. Remove any soil residue and scrape off the skin. Mince and mix with breadcrumbs (or stale bread reduced to cubes). Add the white vinegar, extra-virgin olive oil, sugar and salt. Stir vigorously with a spoon and if needed, knead everything using your hands until the mixture is creamy and hom*ogeneous.
