Horseradish, has nothing to do with horses, happily, but it puts a real giddyup in other dishes. It is a white root that looks like a crooked white carrot and has lovely white flowers in spring that smell like, you guessed it, horseradish! Farmers dig it up, clean off the dirt, peel it, and grate it. It has a kick when raw, and my wife’s Uncle Carmen, whose family is from Southern Italy, was known to grate it raw on pasta with tomato sauce instead of using hot pepper flakes. It is not at full strength raw, but mix it with a little distilled white vinegar and a pinch of salt and you have the same sinus opening stuff that you can find in the chill chest of the grocery store, all three alarms ringing.
A bit about Secretariat
Secretariat was the greatest horse that ever lived winning 16 of his 21 races. From my couch I watched him win the first Triple Crown in 25 years in 1973. It was breathtaking. He was last coming out of the gate at the Derby and won by 2 1/2 lengths and set the track record of 1:59 2/5, a record that stands as of this writing. At the Preakness he again broke last from the gate, won again by 2 1/2 lengths. The clock malfunctioned, so we can never know for sure how fast he went. The Belmont was breathtaking. It was close at the start, with Sham, second place finisher to Secretariat in both previous races running right with the great one. And then the big chestnut colt kicked in the afterburners and won by an astonishing 31 lengths, running the fastest 1 1/2 miles in history at 2:24, despite not being challenged. The record still stands.
Serve with: steaks, roast beef, smoked salmon, and more.
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish in vinegar
- 2 tablespoon milk
- 1 tablespoon mayonnaise
- 1/4 teaspoon Mortons coarse kosher salt
- 2 pinches ground white pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.
- Mix all the ingredients and taste. Add more of whatever you want. Try to refrigerate for at least 30 minutes to allow them to mingle properly.
- Serve. Enjoy the horseradish cream sauce with steaks, smoked salmon, roast beef sandwiches, and so much more.