Saveur

Photo: Russell Kaye

MAKES 4 CUPS

Fresh horseradish, grated just before using, is essential in this dish; bottled versions won't give the sauce its assertive heat. Homemade applesauce is most effective for this recipe, though good prepared applesauce will do as well.

6"–8" piece of small horseradish root
4 cups Applesauce

1. Peel horseradish root. Place applesauce in a large bowl. Grate 2 tbsp. horseradish into applesauce and mix well. Taste, add more horseradish if desired, then serve. (It is best to eat this dish soon after it is made, before the horseradish flavor weakens.)

This article was first published in Saveur in Issue #22