If you’ve never worked with fresh horseradish before, it’s really something you should try. If you love horseradish.
It isn’t much different than working with ginger. They’re both roots, and both must be peeled. Both should be firm, not mushy when you purchase them.
Horseradish is a bit woodier and much drier.
Since it’s difficult to find a small piece of fresh horseradish, I store mine just like I do my ginger – in a jar, covered with white vinegar. The vinegar doesn’t impart a strong taste on the slices of horseradish, but it will keep them preserved.
I bought a chunk of horseradish root for a Pickled Beets recipe that is posting tomorrow. But I have quite a bit left over. And I love serving prime rib with a creamy horseradish sauce. So here is another condiment that is so simple and quick, that it’s not worth purchasing it. Here goes:
1 – 8 ounce carton of sour cream* or crème fraiche
Grated horseradish, to taste (I would start with no more than 1 tablespoon)
Place the sour cream in a bowl. Add grated horseradish until you like the hotness. Season with salt and pepper, if using. If you’re not using immediately, don’t make it too hot, because time will increase the intensity of the horseradish!
This sauce will keep in the refrigerator for a few days until you make your prime rib, so make it ahead of time!
Right before serving, bring the sauce to room temperature. Taste for seasoning.
* If you use sour cream, let it sit on a paper towel for a couple of hours so the towel can absorb any watery liquid. Then you will have a nice, firm sauce.
note: Other ingredients can also go into a simple horseradish sauce. A little bit of lemon juice is good for a brighter flavor. And a little good mustard, about one teaspoon, will round out the flavor. And then there’s always chopped chives or diced shallots to put it over the top!!!