Horseradish-Honey Sauce
Recipe from Handout
1 slice Italian bread -- toasted lightly6 oz. jar prepared horseradish
1/2 cup honey
1/4 cup water
1/2 teaspoon black pepper
1 Tablespoon white wine vinegar
Empty the jar of horseradish into a mesh sieve, and press lightly with a spoon to drain off the excess liquid. Soak the toasted bread in the vinegar. Add to the horseradish. Blend a moment until mixed. Add the remaining ingredients, adjusting as necessary for taste. Add just enough water to make a smooth sauce that is not too thin. (Notes: This is sauce is unbelievably good with ham. The original redaction was much longer and had instructions for working with horseradish root that was not already jarred.)
Source for Recipe Presented
de Nola, Libro de Guisados, 1529Recipe translated and redacted by Lady Brighid ni Chiarain, Barony of Settmour Swamp, East Kingdom
Redaction of recipe
Libro de Guisados, translated into English, at http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html and Guisados2-art.html
Notes and additional versions
Spanish, de Nola, Libro de Guisados, 1529Translated from the original by Lady Brighid ni Chiarain
Perejil
(parsley)
You must take the parsley and remove the roots, and strip off the leaves very well and clean it, and grind those leaves a great deal in a mortar, and after it is well-ground, toast a crustless piece of bread, and soak it in white vinegar, and grind it with the parsley, and after it is well-ground cast a little pepper into the mortar, and mix it well with the parsley and the bread, and then cast in honey, which should be melted, in the mortar, stirring constantly in one direction until the honey incorporates itself with the sauce in the mortar, and if the sauce should be very thick, clarify it with a little watered vinegar, so that it should not be very sour, and having done that take two smooth pebbles from the sea or river, and cast them in the fire, and when they shall be quite ruddy and red, cast them with some tongs in the mortar in such a manner that they are extinguished there, and when all this is done taste it for flavor, and make it in such a manner that it tastes a little of pepper, and a little sweet-sour, and of parsley, and if any of these things is lacking, temper [the dish] with it.
Salsa de Rabano Vexisco y de Gallocresta
(sauce of horseradish and of clary sage)
In the same manner as the parsley, you can also make sauce from the root of the horseradish and the same from the leaves of clary sage.
Florilegium file on horseradish http://www.florilegium.org/files/PLANTS/horseradish-msg.html
Updated September 9, 2002
