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Response to Botany (Original post)

Sun Nov 16, 2014, 11:14 AM

2. There's a few different ways to do it and it's very simple

Of course the first step is to grate it. From there you can combine it with some type of vinegar, mayonnaise, and/or sour cream. My favorite way to do it is to combine it with homemade sour cream and thin it down a bit with either freshly squeezed lemon juice or white wine vinegar and then season to taste with salt and pepper. I use about 3 parts sour cream to 1 part grated horseradish by volume, but you can vary the ratio depending on how strong you want it.

My sour cream is made by taking a cup of heavy cream, stirring in a Tbs of buttermilk, and let it sit out on the counter at room temperature for 24 hours in a covered mason jar. You can also find the same thing in the store sold as creme fraiche or Mexican crema.

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Arrow 5 replies Author Time Post
Botany Nov 2014 OP
NJCher Nov 2014 #1
Botany Nov 2014 #5
LineNew Reply There's a few different ways to do it and it's very simple
Major Nikon Nov 2014 #2
enough Nov 2014 #3
peacebird Nov 2014 #4
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