We love horseradish, and use the condiment year round to make homemade sauces, salad dressings, and marinades. While you can purchase prepared horseradish is those tiny little bottles at the grocery store, I would urge you to make your own, the difference in taste is astounding (not to mention those little bottles are pricey). Fresh horseradish root is available at many grocery stores or you can usually find it at your local farmers market. I will be making a batch in the next few days, so stay tuned for some interesting horseradish recipes in the coming weeks.
1 Cup peeled and cubed Fresh Horseradish Root
¾ Cup Distilled White Vinegar
¼ teaspoon Sea Salt (optional)
Use a vegetable scraper to peel the horseradish just as you would with a carrot.
Cut the horseradish root into small cubes.
Place prepared horseradish root, vinegar, and salt into a food processor or blender.
Blend until smooth.
Carefully remove the lid of your processor or blender, keeping your face away from the container. This step is important as fresh horseradish is VERY POTENT and can cause your eyes to tear.
Place the horseradish in a glass jar and store in the refrigerator.
The horseradish will keep for approximately 2 months, but can begin to loose its potency after that period of time.