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Claire's tip of the week

Today's Louie dressing calls for prepared horseradish — one of those weird culinary terms that makes you wonder just what is unprepared horseradish? Prepared horseradish refers to the grated root mixed with vinegar. Not to be confused with horseradish sauce, which is usually mayonnaise-based.

Why prepare your own, you ask? Your cocktail sauce, bloody Mary's, gefilte fish or roast beef cream sauces will be taken to new, soaring heights with "freshly prepared" (aka homemade) horseradish. It's also great for clearing your sinuses. Give it a shot.

Combine 1 pound peeled, grated horseradish root with 2 tablespoons white wine or cider vinegar and 2 ½ teaspoons kosher salt in a food processor. Pulse 5 times to combine. Add vinegar 1 tablespoon at a time, until a coarse paste forms, about 5 tablespoons. Store refrigerated in an airtight jar up to one month.

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