At easter time, it's good to know that besides chocolate, horseradish comes into season and if you're taking the opportunity to indulge, you should note that horseradish loses its pungency with heat so it's best used in cold/cool dishes if you wish to experience those sinus clearing properties.
I've decided to keep my recipe simple and highlight the flavour by creating a tangy horseradish mayonnaise.
1 egg yolk
125mls neutral oil (not olive oil)
finely grated fresh horseradish, to taste
1 teaspoon apple cider vinegar, to taste
Place the egg yolk and a pinch of crushed sea salt flakes into a bowl - whisk until combined.
Add a drop of oil at a time, whisking constantly until the mixture starts to thicken - you can then drizzle it at a steady pace as you whisk.
Once all the oil has been absorbed keep whisking until it looks glossy. The amount of horseradish you'll need will depend on how hot you like your food and how hot the horseradish is. It's best to add a little at a time, tasting as you go until it is just how you like it - I used about 2 tablespoons. Finish off with a little vinegar for balance.
Store in the fridge in a sealed container until ready to use. Before using, stir through a little more grated horseradish as the potency will mellow in the fridge.
This is a great alternative to aioli - toss it through just warm new potatoes for a fantastic salad or team it with smoked salmon.
I've had terrific recipes popping into my mailbox all week and if you'd like to join in, you've still got plenty of time.
Send your posts to whb AT cookalmostanything DOT com
with WHB#326 in the subject line and the following details:
- Your name
- Your Blog/URL
- Your Post URL
- Your Location
- Attach a photo: 300px wide
Entries should be submitted by the following times:
- 3pm Sunday - Utah Time
- 10pm Sunday - London Time
- 11pm Sunday - Rome Time
- 8am Monday - Melbourne (Aus)Time