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Saturday, July 29, 2017

from-Scratch Horseradish Sauce


Fresh horseradish is sinus-clearing. This sauce is easy to make and is a wonderfully stout companion to grilled and roasted beef. See the Tiger Sauce VARIATION (below).

Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 weeks.


Yield: Makes a scant cup


A scant pound fresh horseradish root
2 tablespoons water, or more as needed
1 tablespoon distilled white vinegar
1/2 teaspoon sugar, or more as needed
1/4 teaspoon kosher salt, or more as needed
Baltimore Pit Beef


Peel the horseradish root, discarding the tough ends. Cut the peeled root into 1/4-inch dice. Transfer to a food processor and add the water. Pulse until the texture is a bit like that of wet coarse sand, about 1 minute.

Transfer to a bowl. Add the vinegar, sugar and salt, stirring to incorporate. Taste, and adjust for texture and flavor as needed; for example, if you want it to be looser, add a little water.

VARIATION: To make Tiger Sauce, a common sauce used in Baltimore for the city's classic pit beef sandwiches, add 1/4 cup of mayonnaise when mixing the vinegar and salt.

Rating *****[2]

From Smoke Signals columnist Jim Shahin.

Tested by Jeff Donald.

Nutritional Facts
Calories per tablespoon: 15
% Daily Values*
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 120mg 5%
Total Carbohydrates: 2g 1%
Dietary Fiber: 0g 0%
Sugar: 2g
Protein: 0g

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