Preparation time: A few minutes
Cooking time: None
Refrigeration time: Preferably a few hours
Keeps for: Several days
Once peeled and grated, horseradish root should be immediately tossed with vinegar or lemon juice to prevent it from oxidizing. It's also important not to use an iron bowl or utensils which will also cause oxidation.
- Peel the horseradish root, cut it into 6 mm (1/4") slices; grate finely using a food processor.
- In a bowl, combine the grated horseradish, sour cream, herbs, lemon juice and zest, salt and pepper.
- In another bowl, whip the cream until it holds peaks; gently fold into the preceding horseradish-sour cream mixture to form a light sauce.
- Cover and refrigerate for several hours to allow the flavors to develop.
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