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Homemade Horseradish Sauce Trentino-Style

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(Recipe ID: 712)

Preparation time: 10 minutes

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  • 2 Hard-Boiled Egg Yolks
  • 1/2 cup Fresh Horseradish Root, finely grated
  • 1 Tablespoon Breadcrumbs
  • 1 teaspoon Chardonnay Vinegar *

    Ramo d'Oro suggested

  • 1/2 teaspoon Ground Cinnamon *
  • 1/4 teaspoon Sugar
  • 4 Tablespoons Heavy Cream, lightly whipped


  1. In a bowl, smash the egg yolks with a fork.
  2. Add horseradish root, breadcrumbs, wine vinegar, cinnamon and sugar.  Mix well to obtain a smooth paste.
  3. Combine gently and slowly the horseradish mixture with the whipped cream until becomes a thick sauce.  Pour into sterilized jars and cover with a small quantity of olive oil on top, then close with a lid.
  4. Store in fridge, and use it in 24 hours.

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