Horseradish Yogurt Sauce

This recipe is in honor of my mom, who is visiting from out of town right now and helping me with my last CSA harvest of the summer season. One of my favorite dishes that she makes is roasted salmon with a cold horseradish sauce, speckled with briny capers. It’s especially good as leftovers, eaten straight of the fridge. The sauce is scaleable and can be easily tweaked depending on your taste preferences.

This is my first time growing and harvesting horseradish. The roots are fairly aggressive, so I kept them contained in one of our raised beds, but that also means they’re a little on the small side. Still, they’re a punch to the sinuses, and delicious.

Prep time: 10 minutes
Yields: 1/2 cup

• 1/4 cup plain full-fat yogurt

• 1/4 cup mayo

• 1 tbsp peeled and minced horseradish (see note)

• pinch of salt

• 1 tbsp capers

In a small mixing bowl, combine the yogurt and mayo and stir until smooth. Add the horseradish, salt, and capers and mix thoroughly.

Although you can eat it right away, this sauce benefits from time in the refrigerator, at least 1 hour. Enjoy with salmon, beef, or roasted vegetables.

Note: After peeling the horseradish root, you can either mince it or smash it using a mortar and pestle (with the salt).