I find that people either love it or hate it. Some people can’t resist it, and some people will leave the room if it’s on the table. One bite of pungent prepared horseradish is enough to clear out anyone’s sinuses, right? Horseradish is both easy to grow and easy to prepare! Plant a section of root in a sunny part of your yard, make sure it gets some water, and soon you’ll have more horseradish than you can use. If you don’t have access to a garden plant, you can often find the roots at markets such as Whole Foods. Homemade prepared horseradish can be twice as strong as store-bought versions and lasts for a month or more in the refrigerator. Grating or processing fresh horseradish can cause eye and nose irritation. Crack any and all windows and make sure the kitchen is well-ventilated before beginning.
Food Processor, Blender, or Box Grater?
Since this recipe is for such a small amount of prepared horseradish (a little goes a long way), a small or mini food processor or chopper works best. Six-cup capacity or smaller will work.To use a large food processor (more than 6-cup capacity), you can double the recipe to yield 1 cup of prepared horseradish. Alternatively, you can use a high-power blender if you stop and scrape down the sides several times to keep everything incorporated.Finally, you can always do it the old-fashioned way and grate the horseradish by hand using the small holes on a sturdy grater or a grinder and some elbow grease.
How to Store Prepared Horseradish
Homemade prepared horseradish will keep for at least 1 month in the fridge, often for much longer. If it turns gray, toss it out. While it’s unlikely you’ll need to store it for longer, you can freeze it and defrost when ready to use. It will lose some of its potency this way.
Use Your Prepared Horseradish In These Recipes!
Horseradish Sauce Bloody Mary Remoulade Sauce Deviled Eggs with Horseradish and Dill Shrimp Cocktail
Remove the leaves (if needed) and rinse the dirt off of the root. Be careful! A ground-up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm’s length 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. Add more vinegar, 1 teaspoon at a time, if needed. Did you love this recipe? Give us some stars below!
