This very tasty sauce is also packed with probiotics! Serve it with roasts, and really anywhere you’d use mayonnaise. Be mindful of your eyes when you prepare it, as horseradish root liberates certain irritant volatiles when it is cut.
3 CUPS (750 ML) HORSERADISH
8 TSP (40 ML) SALT
2/3 CUP (110 ML) WHEY
4 TBS (60 ML) WATER
In a food processor, combine the horseradish, salt, and whey. Pulse for 1 minute until finely chopped.
Gradually add water and pulse until a doughy texture is achieved.
Transfer the mixture to your Mortier Pilon fermentation jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the horseradish mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 1 week. Once the desired level of fermentation has been reached, refrigerate or serve.