Making prepared horseradish is quite easy. The best benefit is you only have the ingredients intended without chemicals, preservatives, added colors or flavorings.
I am campaining to stop buying processed foods and to process any foods we use myself. Horseradish is one of those staples we always have in our fridge.
We use it in Bloody Marys. Robert makes the best mix! He’s kind enough to share his recipe below.
We use prepared horseradish in a mix with brown sugar and mustard as a glaze for salmon, we mix it with sour cream or mayonnaise for a side with roasted or braised meats.
I like to mix prepared horseradish with orange marmalade and lemon juice for a dip for shrimp or spring rolls or chicken fingers and to add punch to salad dressings.
You have to be careful of fresh horseradish because it can clear even the most stubborn sinuses. This is why it is combined with other things rather than eaten straight.
So when you do look for fresh horseradish, you need to locate a good solid root. No soft spots or mushy places. The root should be firm and solid.
It will have dark brown skin and the flesh underneath is pure white. Discard the outside peel and any leaves or shoots coming off the root.
If you grow horseradish, be prepared, you cannot simply pull the plant out of the ground. It gets fully established and spreads. You have to cut a section of root out with your shovel, don’t pull it up.
Keeps up to 2 months in the refrigerator
- 1 8-10 inch piece of fresh horseradish root
- 2 Tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon water, if needed
Measure the vinegar into a small bowl, add the sugar and salt; stir until both are dissolved. Set aside.
Scrub and then peel the horseradish root. Chop it coarsely and place it in the work bowl of a food processor fitted with a chopping blade.
If you have a shredding plate on the food processor, you can shred the root instead of chopping it by hand.
Pulse the food processor until the horseradish is roughly processed, Drizzle the vinegar, sugar and salt mixture into the bowl to form a loose paste. Add water if needed to thin. Process until the texture of the chop is as you desire.
When removing the lid from the work bowl, do NOT put your face directly over the bowl! Horseradish is quite “pungent” like mustard is and can be used in crowd control sprays.
The aroma could cause severe eye, nose and throat irritation.
Avert your face while opening the bowl and work in a well-ventilated room, under the stove vent or near a fan would be best.
Adding the vinegar as soon as possible after the food processor processing is important as it “sets the heat” of the horseradish. So what that means is finish once you start. Don’t go answer the phone and get into a conversation for 30 minutes. You’ll lose all the heat in the horseradish.
The entire process can be completed and cleaned up within 15 minutes.
Once you have finished processing to the desired texture, place the mixture into glass jars and store in the fridge. It will keep up to 2 months. We use it up so fast, I don’t really know how long it would last!
The sugar in the mix helps counter the bitter quality often found in horseradish prepared without it. Can you leave it out? Yes.
Can you substitute honey? Sure, but no artificial sweeteners because they also contribute a bitter quality, especially with the vinegar.
Can you leave out the salt? Not advised but if you want, you can cut it back a bit.
Can you use different vinegar? Yes, make sure it has between 5-7% acidity. Really, there is no need to use anything other than a simple white vinegar.
To make it pink, add some shaved beet or beet juice while processing.
So, now it’s time for a Bloody Mary!
Robert’s Bloody Mary Mix
- 1 32-ounce bottle Low sodium Hot and Spicy V-8 Juice
- 1 Tablespoon Worcestershire Sauce
- 1/2 Tablespoon prepared Horseradish
- 1/2 teaspoon celery seed
- 1/4 teaspoon fresh ground black pepper
- Texas Pete Hot Pepper Sauce to taste
Shake everything together well. Store in the refrigerator. Use as is or add vodka and ice as desired.
Sprinkle a few celery seeds on top of finished drink, garnish with celery stalks.
- Some Like it Hot – Horseradish (coffeecakesandrunning.me)
- A quick look at the 2013 Horseradish Festival in Collinsville (respublica.typepad.com)
- Horseradish Mignonette (cookingwithdee.wordpress.com)
- Red wine and horseradish gravy (bhoneycombe.wordpress.com)
- Fresh Squeezed Bloody Mary with Rosemary Infused Vodka & Goat Cheese Olives (vegetarianventures.com)
- Perfect Bloody Mary (imake.gg)
- The Bloody Mary can carry a heavy load (timesunion.com)
- Spicy Tequila Bloody Mary Cocktail (relish.com)
11 thoughts on “Prepared Horseradish – Easy to make!”
We use a lot of horseradish but I have never made my own. Thanks for the warning about the fumes.
Oh Karen, You’d figure it out real quick! I find working with the range vent hood is just fine.
They put high fructose corn syrup in this? Whatever for? I like your way better. 🙂
Oh yeah! I’m moving very quickly into processing all my own foods. reading labels can be down right scary!
Even scarier when the government doesn’t require full labeling either. We have to be on our toes!
We are becoming more and more individually responsible for our food supplies. We are quickly learning no one else has our best health in mind! Big food is only interested in profit, not health.
I am growing horseradish but haven’t had chance to harvest it, the wild rabbits in our area love the tops so it has been a bit hit and miss even with a cage built around the green tops, anyway once I do your very handy tips are appreciated. Roz
Ah, so you’re back home now! Hopefully the roots are thriving! Darn those rabbits! (But Oh so tasty!)
Chef – If you haven’t already, I highly recommend checking out the 100 days of real food blog as well as deliciously organic. They are both leading the way in the “real food” movement. You can also check out the “Food Babe” although she’s a bit too hard core for me. Interestingly enough, Food Babe and Lisa of 100 days of Real Food are both in the Charlotte area. Who knew?
Pingback: In My Kitchen, September 2013 | Spoon Feast