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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.
Prepare the Horseradish Root
Grate and Rest for Heat
Combine and Finalize
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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.
This american recipe takes 10 minutes to prepare and yields 20 servings. At 6.75 calories per serving with 0.13g of protein, it's a beginner-friendly recipe perfect for side.
Store and Mature
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.
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.
Incorporate 1 tablespoon of Dijon or a spicy brown mustard for an extra layer of complex heat and flavor, perfect for sandwiches.
The potent volatile compounds in horseradish can stimulate mucus clearance in the sinuses and respiratory tract, providing temporary relief from congestion.
Horseradish contains glucosinolates and isothiocyanates, powerful antioxidants that help protect the body against cellular damage caused by free radicals.
Studies suggest that the oils in horseradish have natural antimicrobial and antibacterial properties, which may help fight off certain types of infections.
As a bitter root, horseradish can stimulate the production of digestive enzymes, bile, and gastric juices, which can aid in healthy digestion.
A 2-tablespoon serving of this homemade prepared horseradish contains approximately 10-15 calories, making it a very low-calorie condiment.
Yes, in moderation. Horseradish is rich in antioxidants and compounds called glucosinolates, which may have anti-inflammatory and antimicrobial benefits. It's also very low in calories, fat, and sugar.
When stored in a tightly sealed glass jar in the refrigerator, it will last for 4 to 6 weeks. However, its signature pungency will start to fade after the first couple of weeks.
The most common reason is adding the vinegar too quickly. The heat develops when the grated root is exposed to air. Let it sit for 2-3 minutes before adding vinegar. An old, dried-out root can also result in a less potent product.
Yes, you can experiment with other vinegars. Apple cider vinegar can add a slightly fruity note, while rice vinegar will result in a milder flavor. Stick to vinegars with around 5% acidity for best preservation.
When horseradish root is cut or grated, it releases volatile oils (isothiocyanates) that are extremely pungent. These fumes can strongly irritate your eyes, nose, and throat, similar to cutting a very strong onion. Ventilation disperses these fumes, making the process much more comfortable.