The International Herb Association
Recipes with Horseradish
You can add as much grated horseradish as you desire so that this can be relatively mild or fiery hot. Use this creamy sauce as a dip for crudites or as a spread for bruschetta or as an alternative for mayonnaise. Try it as an accompaniment for cooked vegetables, poultry or fish. Recipe by Pat Crocker.
Makes about 1 cup
About 1 cup of fresh green herbs:
Thyme, sage, rosemary
French sorrel, dock or spinach
1 sprig lovage
1 sprig hyssop
1 or 2 costmary leaves (they are bitter)
1/2 cup yogurt cheese
1/4 cup whipping cream
2 tablespoons grated horseradish
2 apples, grated
3 tablespoons freshly squeezed lemon juice
Using a mezzaluna or a blender, chop the green herbs until they are minced fine.
In a bowl, combine chopped green herbs, yogurt cheese, whipping cream and horseradish and stir to blend.
Add optional ingredients if desired. Store in the refrigerator and use within 2 or 3 days.