Making prepared horseradish is quite easy. The best benefit is you only have the ingredients intended without chemicals, preservatives, added colors or flavorings.
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.
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