In a small saucepan, boil the carrots in lightly salted water until very tender. Drain and rinse with cold water until cool. Pat dry and set aside.
Place horseradish in a food processor fitted with the steel blade and grind until coarsely grated. With the machine on, add through the feed tube vinegar, salt, and
Stir well and if needed, adjust the vinegar and salt before serving. The combination of the cooked carrot and carrot juice brings a delicate, vegetal sweetness to the sauce without added sugar. If you prefer a sweeter-tasting sauce, add a pinch or two of sugar.
Store refrigerated in a tightly covered glass jar. Serve leftover sauce with beef or mix with mayonnaise for cold poultry; combined with mayonnaise or sour cream, it is a perfect foil for richly-flavored poached, smoked, or fried fish.
© 2008 Jayne Cohen. All rights reserved.