Horseradish

Horseradish

Freshly grated horseradish root delivers a sharp, sinus-clearing bite that jarred versions lose over time.

Total 15 min Makes 16 oz Calories 10/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This condiment comes together with just horseradish root, vinegar, and salt, blended into a coarse, pungent paste. Use it alongside prime rib, stirred into cocktail sauce, or mixed with sour cream for a quick sauce. Processing the root while ventilating the kitchen keeps the fumes from overwhelming your eyes.

Ingredients

  • 1 pound horseradish root, peeled and cut into 1-inch chunks
  • 3/4 cup distilled white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Method

  1. Peel the horseradish root and cut into 1-inch chunks, working near an open window or with the exhaust fan running to disperse the sharp fumes.

  2. Place the horseradish chunks in a food processor and pulse until finely minced, about 30 seconds.

  3. Add the vinegar, salt, and sugar to the processor and pulse until the mixture forms a coarse, spreadable paste, scraping down the sides as needed.

  4. Let the mixture rest for 3 minutes to let the vinegar stop the enzymatic reaction and set the final heat level.

  5. Transfer to a clean glass jar with a tight-fitting lid and refrigerate for up to 4 weeks, adding a splash of vinegar if it dries out.

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    Horseradish

    This condiment comes together with just horseradish root, vinegar, and salt, blended into a coarse, pungent paste. Use it alongside prime rib, stirred into cocktail sauce, or mixed with sour cream for a quick sauce. Processing the root while ventilating the kitchen keeps the fumes from overwhelming your eyes.

    15 min 16 oz 10 cal

    Ingredients

    • 1 pound horseradish root, peeled and cut into 1-inch chunks
    • 3/4 cup distilled white vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar

    Method

    1. 1

      Peel the horseradish root and cut into 1-inch chunks, working near an open window or with the exhaust fan running to disperse the sharp fumes.

    2. 2

      Place the horseradish chunks in a food processor and pulse until finely minced, about 30 seconds.

    3. 3

      Add the vinegar, salt, and sugar to the processor and pulse until the mixture forms a coarse, spreadable paste, scraping down the sides as needed.

    4. 4

      Let the mixture rest for 3 minutes to let the vinegar stop the enzymatic reaction and set the final heat level.

    5. 5

      Transfer to a clean glass jar with a tight-fitting lid and refrigerate for up to 4 weeks, adding a splash of vinegar if it dries out.