I know you all like a simple, goes-on-anything sauce. It has been a while, so I thought I'd shoot this gem in your direction. It's a good one. The main ingredient: horseradish. If you're anything like me, you enjoy most encounters with this feisty little root, yet(!) rarely deploy it in your own cooking. True? I find it intensely invigorating and think of the boost it adds to food as a more mustard-y cousin of wasabi hong kong property agents. Horseradish has long been used for medicinal purposes, and this particular citation made me laugh a bit, "...the traditional treatment for sinusitis is to take a half teaspoonful of grated horseradish sauce without dilution both morning and afternoon. Do not drink anything or eat for at least ten minutes after the dose. There will be a powerful feeling in the head, followed by a sensation of the sinuses clearing, sometimes accompanied with sweating and perhaps tearing..." Sounds about right. Especially the tearing part lafite rothschild.

I have a pretty incredible old cookbook by George Lang written in 1971 - The Cuisine of Hungary. There are a number of horseradish recipes in it, and they've compelled me to play around lately. I'll include a simple horseradish sauce down below - it's great on everything from baked sweet potatoes to egg salad, as a dollop on stews, on sandwiches, and alongside pan-fried pea shoots portable interactive whiteboard.