Horseradish & Bhut Sauce

[Captain Capsaicin]

Does anyone have experience incorporating horseradish into a hot sauce? I'm looking for a sauce that delivers the mouth/throat sear of a super hot with the sinus "blow" of horseradish.

I'm going to make some mash in a few days. Aside from brewing beer this will be my first experience with the fermentation process. Would it be feasible to add horseradish directly into the mash and ferment away? Would it be better to add it later and heat the mixture?

Thanks for the help.

 

[PIC 1]

Does anyone have experience incorporating horseradish into a hot sauce? I'm looking for a sauce that delivers the mouth/throat sear of a super hot with the sinus "blow" of horseradish.

I'm going to make some mash in a few days. Aside from brewing beer this will be my first experience with the fermentation process. Would it be feasible to add horseradish directly into the mash and ferment away? Would it be better to add it later and heat the mixture?

Thanks for the help.

Never tried HR with bhuts but every year around the holidays I make several jars of cocktail sauce with horseradish and a single,double and triple X, horseradish that I sell at the local "taverns and bars".......I can't make enough of it...

Grating horseradish just puts a tear in my eye...........

 

[Captain Capsaicin]

Sounds like an awesome product. Do you heat it prior to bottling? What kind of shelf life does the cocktail sauce have?

 

[DEFCON Creator]

Isothiocyanate can be a tricky little item to introduce into a sauce (especially when heated to any degree), due to its extremely high volatility.

 

[Captain Capsaicin]

The only commercially made sauce I know of that contains isothiocyanate is Naga Sabi Bomb. Despite the claim I've never been able to detect the slightest hint of wasabi/horseradish. Is the concept just not feasible?

Could it withstand fermentation or would the process majorly degrade the potency? I assume from your post that any exposure to heat sufficient to render the product sterile would also seriously degrade the isothiocyanate?

 

[DEFCON Creator]

I assume from your post that any exposure to heat sufficient to render the product sterile would also seriously degrade the isothiocyanate?

Correct.

 

[Captain Capsaicin]

That's not the answer that I was hoping to hear but I really appreciate the info nonetheless. It saved me the cost and aggravation of a bad batch. Thanks.

 

[RocketMan]

While I've done many fermentations I've never tried one using Horseradish, CM have you? If you try tis what you may have to do is a raw sauce as it sounds like it can't stand the heat. Otherwise,I'd say to ferment all of the other ingredients and cook/make your sauce then, and someone correct me if I'm wrong here, freeze the horseradish as it will kill the bad stuff as cooking will then blend it to a smooth consistency with some rice vinegar or lemon/lime juice and mix into the finished sauce and check/adjust ph. You should heat it to 195 degrees F before bottling to keep it safe but if you are going to keep it in the refrigerator you could forego this. JMHO.

Cheers,
RM