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½ cup
Easy
By Fred Plotkin
Published 2001
This sauce is a bit different from others in that the horseradish should be finely grated, with the result that the sauce is creamy rather than coarse. Use it as you would other horseradish sauces. The proportions as indicated make a small amount. If you wish to make more, then you should use the proportion of 1 horseradish root (about 4 ounces/115 g) to 1 medium apple and about 3 tablespoons/43 ml white vinegar.