Fresh Horseradish Recipe

Fresh Horseradish Root & Prep

1. 1

   Choose and clean root

   Select a firm, unblemished horseradish root weighing about 1/2 lb. Rinse thoroughly under cold running water, scrubbing with a vegetable brush to remove dirt. Trim off both ends and any woody or discolored spots with a paring knife.

2. 2

   Peel

   Using a vegetable peeler or small paring knife, peel the outer skin in thin strips. Work quickly if possible to minimize time exposed to air (the root will start releasing pungent oils).

3. 3

   Cut into chunks

   Cut the peeled root into 1-inch pieces so they fit easily into the feed tube of a food processor or blender.

4. 4

   Grind or grate

   Place the horseradish pieces into a food processor or blender. Add the cold water (1/2 cup) to help it process smoothly. Pulse until you achieve a coarse to medium grind (stop when pieces are broken down but not completely liquified). If using a box grater, grate finely into a bowl; scoop the grated horseradish into the bowl right away.

5. 5

   Mix with acid and seasonings

   Immediately transfer the grated horseradish to a nonreactive bowl. Stir in the white vinegar (2 tbsp), kosher salt (1/2 tsp), granulated sugar (1/4 tsp), and fresh lemon juice (1/2 tsp). Add a pinch of black pepper. The acid will stabilize the heat and preserve the bright flavor. Taste and, if desired to mellow the bite, whisk in the optional neutral oil (1/2 tsp).

6. 6

   Adjust texture and rest

   If the mixture is too dry, stir in an additional teaspoon of cold water at a time until you reach a spreadable paste consistency. Cover the bowl with plastic wrap, pressing the wrap onto the surface to limit air contact, and let rest at room temperature for 10–15 minutes so flavors meld and the initial peak heat develops.

7. 7

   Store

   Transfer the horseradish to a clean airtight jar. Seal and refrigerate. Properly stored, the fresh prepared horseradish will keep for 2–3 weeks in the refrigerator. Note: flavor and heat are strongest in the first few days; the color may darken over time.

8. 8

   Serving suggestions

   Use as a condiment for roast beef, smoked salmon, sandwiches, or mixed into sour cream or mayonnaise for a horseradish sauce. For a quick sauce, mix 1/4 cup of prepared fresh horseradish with 3/4 cup sour cream or crème fraîche and season to taste.