Recipe Source: de Nola, Ruperto. Libro de Cozina. 1529 edition, translated by Vincent F. Cuenca. Self-published by the translator in 2001, pp. 58-9
I promised you a while ago that I would post this recipe. It's from the same recipe as the sage sauce I posted a little while ago. Both recipes are recommended variations on a parsley sauce, and all three are vastly different sauces. The thing is, horseradish isn't something I really grew up with. It made an appearance once a year with the Easter ham and only the men in the family showed any interest in eating it. I don't remember it even being offered to us kids. This sauce, though, has got me craving horseradish in the worst way. And if you have friends who think that medieval food lacked heat, make them this sauce.
I made this in exactly the same way as I made the sage sauce, so I'm not going to re-post my thought processes behind the redaction. If you missed the previous post, please click the link above – I don't want to bore everyone by posting the exact same thing again. I'm serious, though. I thought the sage sauce would be my favorite of the two, and I loved it, but the horseradish sauce is really the way to go here!
Horseradish Sauce (makes about enough sauce for 15 servings; approx. $0.20/serving)
Approx. 1 ½ ounces grated fresh horseradish root
4 ounces fresh breadcrumbs
2/3 cup white wine vinegar
2 ounces honey
¼ teaspoon black pepper
Equipment:
- Small bowl
- Mini-prep food processor
- Combine the breadcrumbs and the vinegar in the small bowl and let soak at least 10 minutes.
- Combine all ingredients in the mini-prep and grind to a liquid consistency.
- Serve with meat. I served this alongside beef, but if you like ham this would be a great accompaniment.
Comments