Lucanian horseradish sauce is very simple to make and goes wonderfully well with a wide variety of dishes: from first courses to main courses – whether meat or fish; from eggs to vegetables.
Please bear in mind that it’s a bit spicy and should be used in moderation!
If you’d like to find out more about horseradish, click HERE!
Lucanian horseradish sauce: recipe
- Wash and peel the root until you reach the white flesh
- Grate (or chop in a food processor to avoid your eyes watering!)
- Add breadcrumbs (or crumbled bread)
- Add a pinch of salt
- Add a teaspoon of brown sugar as well
- Store the mixture in a glass jar and cover it with oil right to the brim
- Seal and store in the fridge
Please remember to top up the jar with extra virgin olive oil after each use and put it back in the fridge.
Notes
The secret to a delicious horseradish sauce is to always use cold ingredients, preferably straight out of the fridge.
This is because horseradish’s pungent flavour is due to allyl isothiocyanate, a highly volatile compound that breaks down even at 37°C.
More recipes featuring horseradish
More recipes from Basilicata
