Horseradish Sauce by THL Dagonell From: The Closet Open'd by Sir Kenhelm Digby (Pg. 151) Original: "SAUCE OF HORSE RADISH Take roots of Horse-radish scraped clean, and lay them to soak in fair-water for an hour. Then rasp them upon a Grater, and you shall have them all in a tender spungy Pap. Put Vinegar to it, and a very little Sugar, not so much as to be tasted, but to quicken (by contrariety) the taste of the other." Redaction: HORSERADISH SAUCE 1 large horseradish root 1/4 cup vinegar 1 tablespoon sugar Peel horseradish root. Cut into large chunks. Soak in clean water for one hour. Scrape on a grater. Add vinegar and sugar and stir. Refrigerate until used. Commentary: This was primarily an authenticity experiment. I wanted to do it just once to say that I had done it. The result came out somewhat coarser than the bottled stuff, primarily because I used a hand-grater rather than pureeing it in the blender. My wife thought it looked like lye. The bottled horseradish lists horseradish root, vinegar and salt as the ingredients. No sugar. They taste about the same. It was an interesting experiment, but I don't think I'll be doing it again.