Corn-Free, Yeast-Free Horseradish Sauce

     Horseradish sauce usually contains a good dose of white vinegar (corn, yeast). Fortunately, it is surprisingly easy to make your own with lemon juice.

     You may be tempted to chop up some horseradish root and use a food-processor to mix it up with the other ingredients.  Don’t do this: I tried it and found it pretty much impossible to get the lumps out of the  sauce after that. Also, do not attempt to grate horseradish straight from the freezer in your food-processor: I tried that too, and broke a couple of food-processor attachments in the process.

     fresh horseradish root

     equal parts cold water and freshly squeezed lemon juice (See Juice in 

          the Glossary)

     salt (See Salt in the Glossary)

     First peel and grate the horseradish. Mix to a thick paste with a little water and allow to sit for 10-15 minutes while the heat develops. Then add the same amount of lemon juice as water. Add more water and lemon juice as needed to get the desired consistency. Salt to taste. Keep tightly covered in the refrigerator.