LEMON HORSERADISH SAUCE
with chopped parsley, roasted peppers, garlic and tarragon! Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven!
Makes 2-1/2 cups
2 T. extra virgin olive oil
2 T. margarine
2 c. unsweetened Coconut Almond Milk by Blue Diamond
2 t. zest from 1 lg. lemon, plus 1/4 c. of the juice from the lemon
1 t. dried tarragon, crushed
1 t. garlic powder
1 t. sugar
1 t. salt
freshly ground black pepper to taste
3 T. cornstarch mixed with 1/2 c. water in cup till dissolved
2-3 T. finely chopped sweet red roasted pepper
1/3 c. prepared horseradish
2 T. finely chopped fresh flat-leaf parsley
1/4 t. turmeric
1/16 t. red cayenne pepper (very light sprinkling)
salt to taste
In medium saucepan, over medium-low heat, combine olive oil, margarine, coconut almond milk, lemon zest plus juice, tarragon, garlic, sugar, salt and pepper, stirring after each addition, while melting the margarine. A wire whisk works best here.
When liquid begins to boil add the cornstarch liquid, whisking continuously till thickened.
Add remaining ingredients. Stir well, reduce heat to low, then cook 15 minutes stirring often. Remove from heat till ready to use. When reheating to serve adjust for salt.
Notes: Serve over steamed veggies or oven-roasted root vegetables. This sauce has a subtle bite!
Be careful not to scorch bottom of pan by raising heat too high and/or not stirring often enough.
Depending upon the hotness strength of the horseradish you buy, adjust amount to your tastes.