 Summary
Homemade fresh horseradish is unlike anything you have ever bought in a store. As time goes on it does get hotter, so that huge heaping spoonful that you put on your roast beef sandwich the day you made it will be hotter the older it gets.
Prep Time
30 Minutes
Servings
12 - 14
Ingredients: 1 -2 lb fresh horseradish root (root about 12 inches, good quality root white, clean, firm, and free from cuts and blemishes) 3 ice cubes 1 teaspoon sugar pinch of salt ¼ cup white vinegar Note* Add additional salt or sugar to your own taste.
Directions: Place 3 ice cubes in a food processor. Remove peel with a sharp knife or vegetable peeler. Cut into pieces the size of the ice cubes and rinse. Placing root in food processor with salt and pulse until fine. Add chilled water only if needed, but try not to, because it will water it down. Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend. If the heat is not desired go ahead and add the vinegar without waiting. Note* Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So be careful! Yields: 2 (8oz) jars |
