BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
- 1 whole horse radish root, cleaned, peeled
- 1 cup water
- 1 cup vinegar
- 1 teaspoon salt
- 1/2 cup well drained brined horseradish
- 1/2 pound salted butter, whipped
Grate the horseradish root. Blend water, vinegar, salt. Add to grated horseradish root. hold in refrigerator several days or at least 24 hours before using.
At service, remove 1/2 cup and squeeze/drain well. Fold into whipped butter and serve.