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Fresh Horseradish Sauce Recipe

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This recipe for Fresh Horseradish Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
An 8-10-inch long piece of horseradish root
2 Tbsp water
1 Tbsp white vinegar
Pinch salt
Directions:
Directions:
Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. Remove the leaves from the root and rinse the dirt off of the root.
Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.
Grind in the food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is potent. Keep at arm's length away, and work in a well-ventilated room.
Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.
Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.
Transfer to jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Wayne has grown his own horseradish since we moved into E. Monmouth and he was the designated horseradish grater as a kid. If you have the sniffles and need your sinuses cleaned out, take a big whiff of freshly grated horseradish.

 

 

 

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