The venerable horseradish has been a staple of gastronomic use for more than 3,000 years, and as a medicinal therapy long before that. The long, white root is known for its ability to spice up meats and seafood, but it also is reportedly an excellent therapy for sore muscles, as a cough syrup, and, um, as an aphrodisiac.
Globally, the horseradish market is a vibrant one, especially here in the United States where six million gallons are produced annually, enough to season enough sandwiches to wrap the planet 12 times. That's a lot of spice.
What is horseradish, exactly? A long, tapering root that is is harvested every spring and fall and sold to processors who work their magic; grating the root and releasing volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with distilled vinegar to stabilize that distinctive burn that can clear out sinuses in a snap; but this is also where formulas can vary -- additions usually include salt, sugar, cream or vegetable oil.
The Flying Chef recipe is similar to many, but with the addition of gin, which I think provides an unusual bite to the already-spicy horseradish. It's great on grilled red meats.
4 Tbs horseradish
1 jigger of gin (1.5 oz)
1 Tbs fresh parsley, chopped
3 tsp sea salt
1 tsp fresh ground pepper
- In a small bowl combine all ingredients except the gin.
- Stirring with a fork, add small amounts of gin until you achieve a desired constancy. It is better to be on the thicker side.
- Cover, refrigerate and give it another stir just before serving atop grilled meats or as a side for sandwiches.
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