Prepared Horseradish
A fiery, pungent condiment made from fresh horseradish root. This simple, no-cook recipe delivers a powerful kick that's perfect for roast beef, sandwiches, or cocktail sauce. Ready in minutes and far superior in flavor and heat to store-bought versions.
For 20 servings
4 steps.
- 1
Step 1
- a.Prepare the Horseradish Root
- b.Work in a well-ventilated area, near an open window or fan, as the fumes are extremely potent.
- c.Scrub the horseradish root thoroughly under cold running water to remove any dirt.
- d.Using a vegetable peeler, remove the tough, brown outer skin.
- e.Chop the peeled root into rough 1-inch cubes to make them easier to process.
- 2
Step 2
- a.Grate and Rest for Heat
- b.Place the horseradish cubes into the bowl of a food processor fitted with the standard blade.
- c.Pulse the machine in short bursts until the root is finely grated, scraping down the sides of the bowl as needed to ensure an even texture.
- d.For maximum heat, let the grated horseradish sit exposed to the air for 2-3 minutes. The chemical reaction that creates the heat is triggered by oxygen.
- 3
Step 3
- a.Combine and Finalize
- b.To stop the heat-building process, add the white vinegar, cold water, sugar, and salt to the food processor.
- c.Process for another 20-30 seconds until the mixture forms a wet, coarse paste.
- d.Be cautious when opening the lid of the food processor to avoid inhaling the strong fumes directly.
- 4
Step 4
- a.Store and Mature
- b.Carefully transfer the prepared horseradish into a clean glass jar with a tight-fitting lid.
- c.Seal the jar and refrigerate. The flavor will be at its peak after maturing for 24 hours.
- d.Store in the refrigerator for up to 4-6 weeks. The potency will gradually decrease over time.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a milder horseradish, add the vinegar immediately after grating the root. The vinegar stops the chemical reaction that produces heat.
- 2Wear gloves when handling the peeled root, as the oils can irritate sensitive skin.
- 3Always select a fresh, firm horseradish root. Avoid any that are soft, shriveled, or have started to sprout.
- 4For a creamy horseradish sauce, mix 1 part prepared horseradish with 3 parts sour cream, crème fraîche, or Greek yogurt just before serving.
- 5The potency of homemade horseradish diminishes over time. It is best consumed within one month for optimal heat and flavor.
Adapt it for your goals.
Beet Horseradish (Chrain)
Add 1 small, cooked and grated beet to the food processor along with the other ingredients. This adds a beautiful red color and a touch of earthy sweetness, common in Eastern European cuisine.
Lemon Dill HorseradishLemon-Dill Horseradish
Add 1 tablespoon of fresh lemon juice and 1 tablespoon of chopped fresh dill during the final processing step. This version is excellent with seafood, especially salmon.
Spicy Mustard HorseradishSpicy Mustard Horseradish
Incorporate 1 tablespoon of Dijon or a spicy brown mustard for an extra layer of complex heat and flavor, perfect for sandwiches.
Why this is on our healthy list.
Sinus and Respiratory Relief
The potent volatile compounds in horseradish can stimulate mucus clearance in the sinuses and respiratory tract, providing temporary relief from congestion.
Rich in Antioxidants
Horseradish contains glucosinolates and isothiocyanates, powerful antioxidants that help protect the body against cellular damage caused by free radicals.
Potential Antimicrobial Properties
Studies suggest that the oils in horseradish have natural antimicrobial and antibacterial properties, which may help fight off certain types of infections.
Aids Digestion
As a bitter root, horseradish can stimulate the production of digestive enzymes, bile, and gastric juices, which can aid in healthy digestion.
Frequently asked questions
A 2-tablespoon serving of this homemade prepared horseradish contains approximately 10-15 calories, making it a very low-calorie condiment.