Sauce au Raifort

1. 1

   Finely grate the horseradish and the beets with a hand grater, or in a food processor fitted with a shredding disk, into a large bowl.

2. 2

   Toss with the lemon juice and salt.

3. 3

   Put the sugar in the vinegar or beet-juice water in a small pan, and set over medium heat to dissolve.

4. 4

   Bring slowly to a boil, and turn off after about 3 minutes.

5. 5

   Stir this liquid into the horseradish and beets.

6. 6

   If too dry, stir in some of the reserved beet-cooking liquid.

7. 7

   Put the horseradish and some of the liquid in a jar, and keep tightly closed in the refrigerator for a day.

8. 8

   Then remove and taste, adding more salt, sugar, or beet liquid as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.