We are delighted to be preparing our first consignment of Artisan Malt Vinegar for export to theUSA, where it will join the impressive range of fine foods being imported by Rogers Collection –www.rogerscollection.us
It won't surprise you that we at the Artisan Vinegar Company think that good vinegar goes with pretty much anything. (Not vanilla ice cream, you say? Challenge accepted.) Thus, I've decided to write one vinegar recipe per day this week — just to show the myriad uses of this wonderful sour liquid. Enter Day 3.
True, most of Christmas dinner and any other elaborate festive meals will likely have found its way into sandwiches, quiches, hashes, and whatever else you like to do with leftovers by now. However, if not, this horseradish cream sauce is perfect for adding pep to any further meal repeats.
There are many ways of making homemade creamed horseradish (and they're all healthy and more flavourful than the store-bought kind). This version skips the multiple dairy-related steps many recipes call for, such as whipping heavy cream before folding it into soured cream or yogurt, and instead makes use of crème fraîche, itself already luscious, creamy, and tangy.
The vinegar accentuates the tanginess of the crème fraîche while cutting through its richness. Any non-fruit vinegar would work well here, although darker vinegars will give the sauce a slightly odd greyish shade. For a variation, add a good handful of finely chopped chives.
Horseradish Cream Sauce
Open any nearby windows and don protective glasses and perhaps a mask (breathing in freshly grated horseradish is no joke). Peel off the horseradish root's brown outer layer (you needn't do a perfect job).
Using a food processor's grating attachment — or a microplane or box grater — grate the entire horseradish. Allow the fluffy grated mass to sit for a while to settle the fumes.
Mix the horseradish with the crème fraîche in the container in which you aim to serve/store the sauce. Add a tablespoon of vinegar and a good pinch of salt, stir, and taste. Add more vinegar and/or salt if needed.
Allow to chill in the fridge for a while before serving. This keeps for several days at least.
– Beatrix Swanson
Image credit: Wikimedia Commons
We are delighted to be preparing our first consignment of Artisan Malt Vinegar for export to theUSA, where it will join the impressive range of fine foods being imported by Rogers Collection –www.rogerscollection.us
Use some of those hardy herbs sitting out the winter in your garden in this ancient remedy
Artisan Cider Vinegar from the 2022 crop - now available in 250ml bottles and 5 litre jerrycans. Raw, unfiltered, live, with 'the Mother', oak matured. Great Taste 2022 2 Star Award
The Old Nuclear Bunker,
Pednavounder,
Coverack,
Cornwall
TR12 6SE
01326 281135
info@artisanvinegar.co.uk