Homemade Horseradish Recipe
Homemade horseradish is one of those condiments that’s surprisingly easy to make from scratch. All you need is fresh horseradish root, distilled white vinegar, and salt. Once the root is peeled and chopped, the blender does the rest.
The best part about making your own horseradish is that you get to decide how fine to blend it. Leave it a little coarse for roast beef sandwiches or blend it finer if you plan to stir it into sauces. Either way, a little goes a long way. If it’s your first time making it, open a window before you start. This stuff can make your eyes water as soon as you lift the lid.
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Where to Find Fresh Horseradish Root
Check the produce section at your local supermarket, near the ginger and other root vegetables. Some grocery stores carry it seasonally, so ask someone in produce if you don’t see it. Look for a firm root without soft spots. The outside is brown and rough, and the inside should be pale once you peel it. Of all places, I’ve had really good luck ordering fresh horseradish root from this seller on Amazon.
Ingredients for Homemade Horseradish
- 1 cup chopped fresh horseradish root. Peel the root before chopping and measuring it.
- 1 teaspoon salt. Measure the full teaspoon for the batch. You can add a pinch of salt later if you use the prepared horseradish to make a cream sauce.
- 1 cup distilled white vinegar. Use white vinegar labeled 5% acidity. It adds tang and lets the flavor of the horseradish come through.
How to Make Homemade Prepared Horseradish
1. Peel and chop the root
Wash the horseradish root under running water. Use a vegetable peeler to remove the brown skin, then cut the root into small chunks with a sharp knife. Measure out one cup of the chopped root.
2. Add everything to the blender
Combine vinegar, chopped horseradish root, and salt in a blender or food processor fitted with a steel blade. A high-power blender is handy if you want a finer texture. A mini food processor works for small batches, as long as the ingredients fit below the fill line.
3. Blend until you like the texture
Secure the lid and pulse until the horseradish is as fine or coarse as you like. Once the blade stops, the next step is to open the lid carefully.
Keep your face back when you lift the lid. Freshly ground horseradish gives off strong fumes that can burn your eyes. Work in a well-ventilated area, keep the container at arm’s length, and turn your face away when opening it. Give the fumes a moment to clear before you scoop it out. Horseradish Information Council
4. Transfer it to a jar
Pour or spoon the horseradish into a clean jar. A pint Mason jar or another covered glass container works well. Close the lid tightly and put it in the refrigerator right away.
Ways to Use Homemade Horseradish
If you’re used to the jarred stuff, start with a small amount and taste as you go. Even if you like spicy food, horseradish has a sharp kick that hits your nose faster than a jalapeno pepper.
- Prime rib or beef tenderloin. Serve a spoonful on the side or stir it into sour cream to make a creamy horseradish sauce.
- Roast beef sandwiches. Mix a little into mayonnaise and spread it on the bread. It’s especially good with leftover roast beef.
- Shrimp cocktail sauce. Stir it into ketchup with a squeeze of lemon, or add a little to store-bought versions when they need more kick.
- Bloody Mary. Stir a small spoonful into the tomato juice, then taste before you add more.
- Gefilte fish. Serve it on the side so everyone can add as much of the hot stuff as they like.
How to Make Creamy Horseradish Sauce
For a quick homemade horseradish sauce, stir 1 tablespoon of prepared horseradish into ½ cup of sour cream. Taste it and add more horseradish if you want a stronger kick. A pinch of salt and a little white pepper are good additions, too.
If the sauce tastes too tangy, try a pinch of sugar. Start there before reaching for a whole teaspoon of sugar, which can make a small bowl taste sweet. This horseradish cream sauce is good with prime rib, roast beef sandwiches, or roasted potatoes.
How to Store Homemade Horseradish
Keep homemade prepared horseradish tightly covered in the refrigerator at 40°F or colder. The heat fades over time, so make small batches and use it while the flavor is still sharp. The two-month refrigerator guideline from University of Wisconsin Extension applies to its own pickled horseradish recipe, which uses different proportions. University of Wisconsin Extension
If you make more than you’ll use soon, freeze the extra in small portions in a freezer-safe airtight container. That way you can pull one portion out of the deep freezer and thaw it in the fridge when you need it.
Frequently Asked Questions
Can I use apple cider vinegar or white wine vinegar?
Distilled white vinegar is what I call for in this recipe. If you want to experiment next time, try a splash of apple cider vinegar or white wine vinegar in a portion you plan to serve right away. Apple cider vinegar adds a slightly fruity flavor, while white wine vinegar has a milder taste.
Is prepared horseradish the same as horseradish cream sauce?
Prepared horseradish is the ground root mixed with vinegar and salt. To turn it into a cream sauce, stir a spoonful into sour cream and season it to taste.
Can I make it without a food processor?
Yes. A blender works just fine. Cut the root into small chunks, add the vinegar and salt, and pulse until you get the texture you want.
Final Thoughts
If you usually buy horseradish just for prime rib, try making a small batch and see how many ways you end up using it. Stir a spoonful into sour cream for dinner, then mix a little into mayo for a roast beef sandwich the next day. It only takes three ingredients, and you can blend it as smooth or as chunky as you like. Just remember to keep your face back when you lift that blender lid!
Homemade Horseradish Recipe
Equipment
- Vegetable peeler
- Sharp knife and cutting board
- Measuring cup and teaspoon
- Blender or food processor
- Pint Mason jar with lid or covered glass container
Ingredients
- 1 cup chopped fresh horseradish root peeled before measuring
- 1 teaspoon salt
- 1 cup distilled white vinegar 5% acidity
Instructions
- Wash the horseradish root, peel away the brown outer skin, and chop the root into small pieces. Measure out 1 cup.
- Add the chopped horseradish root, salt, and vinegar to a blender or food processor.
- Secure the lid and pulse until the horseradish is as fine or coarse as you like.
- Once the blade stops, keep your face back and turn away as you lift the lid. Freshly blended horseradish gives off strong fumes that can burn your eyes, so work in a well-ventilated area.
- Transfer the horseradish to a clean pint Mason jar or covered glass container. Seal tightly and refrigerate right away.
