Sauce au Raifort

• 1 fresh horseradish root, about 1/2 pound, peeled
• 2 medium beets, boiled and peeled, cooking liquid reserved
• 3 to 4 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup sugar, or to taste
• 1/4 cup white vinegar or beet-juice water

1. Finely grate the horseradish and the beets with a hand grater, or in a food processor fitted with a shredding disk, into a large bowl.
2. Toss with the lemon juice and salt.
3. Put the sugar in the vinegar or beet-juice water in a small pan, and set over medium heat to dissolve.
4. Bring slowly to a boil, and turn off after about 3 minutes.
5. Stir this liquid into the horseradish and beets.
6. If too dry, stir in some of the reserved beet-cooking liquid.
7. Put the horseradish and some of the liquid in a jar, and keep tightly closed in the refrigerator for a day.
8. Then remove and taste, adding more salt, sugar, or beet liquid as needed.

horseradish root, beets, lemon juice, kosher salt, sugar, white vinegar

Taken from www.epicurious.com/recipes/food/views/sauce-au-raifort-373982 (may not work)