The mustardy taste of horseradish works wonders for cream cheese sauce.
Horseradish gives a suitable kick to sour cream or mayonnaise. Pasi Liesimaa
There is always a need for easy and good sauces. The recipe for this cream cheese sauce is genius in its simplicity. All you need is cream cheese, salt, pepper and horseradish.
Horseradish has the flavor of the sauce. It gives a mustardy and strong taste that goes well with both fish and meat.
Chef Risto Mikkola definitely recommends trying the sauce, which he says is damn good. The sauce can be made either from fresh or store-bought horseradish.
– It won’t take two minutes and your marshmallow is ready, Mikkola encourages.
In Mikkola’s opinion, the use of horseradish is sadly rare these days. Horseradish is a common spice plant before pepper, mustard and chili became popular. According to the harvest season calendar, its cultivation was even supported in Finland in the 18th century.
In the Middle Ages, horseradish was used as a general remedy for almost every ailment. Its use as a spice was invented in the 16th century in Germany, where it is still a popular spice plant.
Horseradish is really not just a herb, it is also very suitable for cooking.
Traditionally, horseradish is served as a grater or paste as an addition to roast beef or grilled fish.
Significantly more expensive than horseradish, wasabi is its close relative and tastes pretty much the same. The store’s wasabi is made from horseradish, which is dyed green.
Note! Grated horseradish must be used soon and without heating. Due to the effect of air and heat, it turns into a bitter taste.
Peel only as much horseradish as you plan to use. Pasi Liesimaa
Horseradish cream cheese sauce
2 dl cream cheese
2 tablespoons of grated fresh horseradish
0.5 tsp of sugar
0.5 tsp of salt
1. Mix all the ingredients in a bowl.