ReceptnaptárOrange Horseradish
Orange horseradish is a cold, sweetish-hot sauce served with roast meats, especially roast pork, duck and goose. The sharpness of the horseradish and the sweet-and-sour freshness of the orange make a pleasant contrast. It is ready in ten minutes, and is a special touch on the festive table.
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Ingredients
Method
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- Pour the hot water and the orange juice into the sauce bowl.
- Add the sugar and mix until dissolved.
- Stir in the grated, mellowed horseradish.
- Serve cold and fresh — a pleasantly sweet-sharp sauce for roasted meats.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Grate the horseradish fresh, because it quickly loses its strength; open a window while grating, as it stings the eyes.
- Let the grated horseradish stand for 10-15 minutes so its heat mellows before you mix it with the juice.
- Use freshly squeezed orange juice; carton juice is less aromatic.
- A little grated orange zest, lemon juice or apple also works.
- Covered, it keeps in the fridge for 3-4 days; stir before serving.
Frequently asked questions
Can it be made from ready-made horseradish cream?
Yes, jarred or tubed grated horseradish is a good substitute, but do not choose the vinegar-based kind.
What should I serve it with?
With roast pork, duck, goose, boiled meats, and it also suits cold platters.
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