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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Prepared Horseradish Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 cups horseradish cubes (about one pound)

For every cup of peeled and trimmed horseradish root cut into ½ cubes, add:

2-4 ice cubes (Fresher horseradish requires less moisture. It is better to be slightly dryer than overwet.)
2 ounces white wine vinegar (7%) or white balsamic vinegar
¾ tsp kosher salt
½ tbsp granulated white sugar
Directions:
Directions:
Place cubed horseradish and ice cubes in a food processor with the sharp metal processing blade. Chop very fine. Add vinegar, salt, and sugar to taste. Store in the refrigerator in small glass jars.

Each cup of horseradish cubes years about one cup of prepared horseradish.

(I made this in January 2017, using young and thin pieces of root from Anne's garden. The shredded horseradish was ferociously hot; so hot that it pained my eyes and nose when I opened the Cuisinart to stir. I added the standard amounts called for in the recipe above of white balsamic vinegar, sugar, salt, but the mixture was too hot to taste. Maybe tomorrow?)

Solution- the earlier in the grating process you add the vinegar, the milder the horseradish will be.
Personal Notes:
Personal Notes:
Cubes of frozen, vacuum-sealed horseradish do not give nearly the same heat as fresh!

Try this recipe for your next Bloody Mary

 

 

 

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