*If you prefer to make freshly grated horseradish, this is a simple process
adapted from the "Ball Blue Book" --
Freshly Grated Horseradish
Wash scrape and grate fresh horseradish roots. Fill pint jars two-thirds full with the grated horseradish. Fill the jars to the top with vinegar. Seal jars and store away from the light.
Or, if you prefer a creamy horseradish sauce as an accompaniment to meat:
Horseradish Cream Sauce
Combine1/3 cup low fat sour cream and 2 teaspoons freshly grated horseradish; whisk thoroughly.
Yield: 8 servings
This recipe has been kitchen tested.
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