Mock Horseradish Sauce with Invasive Garlic Mustard

Experimenting with using invasive garlic mustard and I’m pretty in love with this mock horseradish cream sauce using garlic mustard root, white vinegar, dehydrated ramp powder, and sour cream. While not quite as spicy as true horseradish, it delivers on everything else and goes perfectly with venison or other red meat. The ongoing covid situation is just one more reason to avoid grocery stores and to think outside the box. Video of the process below.

Ingredients

Garlic Mustard Root

White Vinegar

Dehydrated Ramp Powder

Sour cream

Instructions

I recommend focusing on the larger roots as you’ll have difficulty peeling the smaller sections. This is invasive, and aggressive so there is plenty to go around.

Clean and peel the roots and chop into small sized pieces that will fit into your food processor. Blitz on high until the roots are fully grated. Slowly add in white vinegar and blitz again until there is a nice consistency. Not too thin. It should look like the jarred horseradish you might buy in the store.

Now mix into a bowl of sour cream and taste to mix to your liking. Sprinkle on ramp powder and stir together. Taste again and adjust to your liking. You can add a dash of salt here, a step I would skip if you’re using this as a sauce for a well seasoned piece of meat.

The recipe for the dehydrated ramp powder can be found here.