Horseradish, a root vegetable known for its pungent taste and sinus-clearing heat, has been a culinary staple for centuries. Its unique flavor profile adds a zesty kick to dishes, making it a beloved ingredient in many cuisines worldwide. Today, we’re going to delve into the world of homemade prepared horseradish.
Making your prepared horseradish at home is a simple and rewarding process. It allows you to control the heat level and achieve a freshness that store-bought versions can’t match. Plus, it’s a great way to use up those horseradish roots that might be growing in your garden or available at your local farmer’s market.
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You can also check out our other Sauce & Dressing Recipes.
Homemade Prepared Horseradish
Homemade prepared horseradish can be used in a variety of dishes. It’s a classic accompaniment to roast beef, a key ingredient in cocktail sauce, and a delightful addition to salad dressings and marinades.
Ingredients
- 1 lb fresh horseradish root
- ½ cup white vinegar
- 1 cup cold water plus more as needed
- 1 tsp salt to taste
Instructions
- Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes.
- Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal, and refrigerate until serving.
Notes
- The prepared horseradish will last up to 3 months in the refrigerator.
- To make red horseradish, start with ½ pound horseradish root and ½ pound peeled fresh beets and proceed as above.
