WHY THIS RECIPE WORKS: Homemade horseradish has a bright, spicy flavor that blows any store-bought alternative out of the water. Not only does making your own result in a fresher horseradish, but the signature heat of the homemade version also packs even more of a punch. We set out to create our own recipe for this piquant condiment and found the process to be surprisingly simple. Unlike store-bought brands, many of which contain a long list of ingredients, our recipe calls for only three: horseradish root, vinegar, and salt. We peeled the horseradish root and chopped it into pieces small enough to be pulsed in a food processor and then processed to a pulpy consistency. Vinegar balances the spicy bite of fresh horseradish root. Throughout our testing, tasters preferred cider vinegar, due to its sweet tang. We simply drizzled the vinegar into the food processor while blending the horseradish. A teaspoon of salt helped balance the acidity and intensified the spicy, earthy flavor of the horseradish.
Makes: two 1-cup jars
Total time: 15 minutes
INGREDIENTS:
- 10 ounces fresh horseradish root, peeled and chopped coarse (2 cups)
- 1 teaspoon kosher salt
- 1 cup cider vinegar
INSTRUCTIONS:
- Pulse horseradish and salt in food processor until coarsely chopped, about 15 pulses, scraping down bowl as needed. With processor running, slowly add vinegar until incorporated and mixture has pulp-like consistency, about 1 minute, scraping down bowl as necessary.
- Portion horseradish into two 1-cup jars. (Horseradish can be refrigerated for up to 3 weeks.)
VARIATIONS:
CREAMY HORSERADISH:
- Serve this with all types of smoked fish. Lightly squeeze excess liquid from ½ cup prepared horseradish, then transfer to small bowl. Stir in ¼ cup mayonnaise, ¼ teaspoon pepper, and ⅛ teaspoon salt. Serve. (Makes ½ cup. Sauce can be refrigerated for up to 3 days.)
CREAMY HORSERADISH-MUSTARD SAUCE:
- Whisk 6 tablespoons mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon whole-grain mustard, 1 minced garlic clove, ⅛ teaspoon salt, ⅛ teaspoon pepper, and dash hot sauce together. Serve. (Makes ½ cup. Sauce can be refrigerated for up to 3 days.)
