PANTRYFLEX

blend · dip

★★★ KITCHENPrep 10 min

Ashhouse Chrain / Hreim

Independent adaptation of a publicly published Ivan Ralston recipe. Not affiliated with, sponsored by, or endorsed by Ivan Ralston.

A chef-cited dip from the catalog.

Ratio

Ratio by volume: Horseradish 476 ml, White Vinegar 350 ml, Salt 5 ml
Horseradish 476 mlWhite Vinegar 350 mlSalt 5 ml

Ingredients

  • Horseradish — 500 g raiz-forte
  • Beet — 900 g beterraba crua descascada ralada
  • White Vinegar — 350 ml vinagre branco
  • Salt — 1 colher (chá) sal (5 ml)
  • Sugar — 150 g açúcar

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ashhouse Chrain / Hreim wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Ivan Ralston. Brazilian / contemporary. Cited awards include: Michelin 3* (Tuju, São Paulo, 2026; historical 2*).

Originally published as Chrain / Hreim (Raiz-Forte–Beterraba).

Adapted from a Ivan Ralston recipe (Ivan Ralston / Folha de S.Paulo (Páscoa)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ivan Ralston / Folha de S.Paulo (Páscoa) (published as “Chrain / Hreim (Raiz-Forte–Beterraba)”). Full citation lives in Provenance.

Companion jar