If you remember the end of the Ox Roast post, there was half a steamship round left when people were finally full. That gets sliced up and spends the night in the fridge, and we come back down Monday for sandwiches. Sounds like a perfect time for horseradish sauce.
Ingredients
2 egg yolks
1 tablespoon white vinegar
1 teaspoon mustard powder
1 cup olive oil
2 tablespoons prepared horseradish
Directions
Separate the eggs and keep the yolks. It’s okay to throw out the whites. Really, it is. Eggs are about 12 cents each, you can get more.
Add the vinegar and mustard powder.
Add the oil gently, you don’t want to separate the vinegar from the egg yolks. The vinegar mixing with the yolks is what makes the emulsion in the mayo.
Put the stick blender all the way to the bottom, turn it on and pull it straight up.
Transfer the mayo to a mixing bowl and blend in the horseradish.
And that’s it.
This should be the last post about the Ox Roast until we do it again for Labor Day. Maybe by then I’ll have caught up on my sleep. Maybe.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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[...] until someone recommended it in the comments — is horseradish. I used some of the horseradish sauce left from the Ox Roast. Surprisingly good. If I’d had any thousand island dressing left [...]