Horsey Sauce

[Doc]

Yeah, I'm getting out there a ways, but I can't find any help anywhere on the net or anywhere else.

I love that "horsey sauce" that Arbys serves with their stuff. I just can't figure out how they make it. We planted some horse radish and finally decided last spring to harvest a bit of it. Well, all I can say is that I have never seen any kind of food processor or blender or anything else that will cut up that "woody" stuff such that it will ever look anything like Arby's "horsey sauce". So as a last ditch effort, I'm hoping that someone here knows of a way of turning that stuff into a puree that can have the other ingredients added and have it all come out the consistancy of a horse radish cream consistancy.

[Single_shot]

This should do the trick. http://www.topsecret...uce-Recipe.html

Edit: you can by horseradish "cream".

Edited January 4, 2012 by Single_shot

[Buckstopshere]

Man, that sounds good on a venison sandwich! Shave a rare venison roast...homemade horsey sauce on a bun...man! Too close to dinner!

[Doc]

Ok ..... so maybe the trick is to use the blender to get it as smooth as possible and then add the other ingredients and blend it some more. Maybe with mayonnaise and stuff in with the horseradish, it may blend it even smoother. We were trying to blend the horse radish by itself with the intention of adding the other stuff after. Anywy, I ran a copy of that page you supplied and I'm going to give it to my wife to experiment with.

Thanks for the link.

[Culvercreek hunt club]

Hey Doc,

My Gradnfather use to make his own Horseradish and I remember turning the old meat hand grinder for him...eyes watering and nose buring the whole way. He ground it then finished it to the desired consistency in the blender.

[Doc]

Man, that sounds good on a venison sandwich! Shave a rare venison roast...homemade horsey sauce on a bun...man! Too close to dinner!

Can you imagine? ..... Now you know why I'm so desparate to get this process figured out. Our Arbys in Canandaigua doesn't have the little packets out on the counter anymore like they used to. So I can't pirate a small supply for home.

[Single_shot]

Let me know if it works for you.I may even give a go,as the wife and I like it on a vast amount of different plates. Otherwise,we always grab EXTRA packs when at the fast food places for the cabin trips...lol

[Doc]

Hey Doc,

My Gradnfather use to make his own Horseradish and I remember turning the old meat hand grinder for him...eyes watering and nose buring the whole way. He ground it then finished it to the desired consistency in the blender.

That is super mean stuff! They warn to wear rubber gloves when working with it. The usual way of keeping it is in a jar of vinegar. What I have read is that that is supposd to tone it down just a bit (probably so it doesn't burn a hole through your stomach .....lol.

[nyantler]

try using a sharp cheese or nutmeg type grater... that will shave off thin pieces (almost pulp like).. that worksbetter in the blender.. not sure what the ingredients are, but I love that stuff too.. I always ask for extra packets to bring home and use on sandwiches... I have a little stockpile in the frig from the handfuls I have brought home from Arby's.. love it with a cold meatloaf sandwich!!

[Doc]

try using a sharp cheese or nutmeg type grater... that will shave off thin pieces (almost pulp like).. that worksbetter in the blender.. not sure what the ingredients are, but I love that stuff too.. I always ask for extra packets to bring home and use on sandwiches... I have a little stockpile in the frig from the handfuls I have brought home from Arby's.. love it with a cold meatloaf sandwich!!

Yeah, that might help the blender do a better job.

[nyslowhand]

Grinding your own horseradish, brings back some bad memories like Culver Creek mentioned.

Do yourself a favor and simply add more horseradish to the store bought sauce or mayo.

I prefer just horseradish, but occassionaly buy the Kraft Sauce.

[Fletch]

Man, that sounds good on a venison sandwich! Shave a rare venison roast...homemade horsey sauce on a bun...man! Too close to dinner!

That is the ticket right there!! When I grill a whole tenderloin the next day I will slice some thin and warm up on a bun or bagel, maybe a slice of cheece and a big slop of Horseradish Sauce. I too love the Arby version but the supermarket sells a brand that is pretty good. Lunchpal or something like that.