Martha's friend Madge Miller shares her fresh horseradish recipe. Serve this classic sauce with gefilte fish at your next seder.
Provided by Martha Stewart
Categories Passover Recipes
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love