Originally Posted by slett
I peeled & chopped the root, put it in the food processor with a good glug of rice wine vinegar, a bit of cider vinegar and a little olive oil. Gave the machine a good workout chopping up that root! But eventually I had a good consistency. Put it in a mason jar and I give it a shake once in a while.
Ah thanks! I like the idea of rice wine vinegar. Although I'm of EU descent I vastly prefer Asian ingredients in so many recipes. I guess the cider vinegar must be to add to the bite. (Rice wine vinegar is pretty mild.)
Originally Posted by simonbaker
If you add a little horseradish to some orange marmalade it makes for a great dipping sauce for coconut shrimp it's also good on pork or chicken.
Get out of here!
That seems like a fantastic idea!
I can see how the piquancy of horseradish goes well with the sweet tartness of orange marmalade.