Darcy's Creamy Hoseradish Sauce | News2 This Morning | CW2 Colorado

Darcy's Creamy Hoseradish Sauce

from Colorado Pub Company

December 7, 2007

INGREDIENTS:

To make: 1 GALLON 2 GALLONS

HORSERADISH, prepared drained and squeezed dry 1 lb, 1 oz 2 lbs, 2 oz SOUR CREAM 7.5 lbs 15 lbs CREAM, heavy – whipping 1 CUP 2 CUPS SALT, kosher 3 tbsp 3/4 CUP, 2 tbsp PEPPER, black – ground 1 tbsp 2 tbsp PAPRIKA, domestic – ground 1 1/4 tsp 2 1/2 tsp WORCESTERSHIRE SAUCE 1 tbsp, 1.5 tsp 3 TABLESPOONS

PROCEDURE:

1. Place prepared horseradish in a clean, unused kitchen towel – gather the edges of the towel and twist them together as directed, forming a "bulb" of horseradish hanging in the center 2. Working over a food prep sink, continue to twist the edges together, pressing against the horseradish to drain as much of the juice as possible – horseradish should be very dry when finished 3. Scale out the needed amount of drained horseradish – returning the unused drained horseradish to the original horseradish container 4. Place all ingredients in an appropriately sized container 5. Using a wire whisk or drill blender, thoroughly blend all ingredients together 6. Place in an appropriately sized storage container, cover, label, date, initial and refrigerate

SHELF LIFE: 5 DAYS

coloradopubcompany.com