You have got to try making your own horseradish sauce at least once. Note: This is a recipe for small households.
See this link about harvesting your Horseradish.
Ingredients:
- Horseradish root
- Salt (half a teaspoon or so)
- White vinegar (a few tablespoons)
Step 2: Clean the root
Wash the dirt off the root and lightly scrub the root skin.
Peel the roots. A peeler works better for larger surfaces. A knife works better for nooks and crannies. Chopping the horseradish root into smaller chunks helps in an even grate.
Step 3: Grate the roots
Grate the roots using a cheese grater or a mini-food processor. Traditionalists prefer a fine grate rather than a ground paste.
The finer you grate the root, the hotter the sauce will be!!! This is because the grating releases the volatile oils that make hot horseradish.
Add vinegar and salt 1-2 minutes after horseradish is chopped for a mild horseradish, or 5 to 7 minutes for a hotter horseradish. Pulse to combine. Waiting longer than 7 minutes and the horseradish will start to discolor from white to light brown. This is just like with apples. This is not harmful: just not as beautiful.
Salt and vinegar lengthen the shelf life of your refrigerated horseradish. The salt inhibits bacteria growth and also tastes good. The vinegar is acidic and thus also inhibits bacteria growth. But the vinegar does something else… The vinegar stops the volatile oils from releasing into the air.
Immediately move horseradish to an airtight container and store in the refrigerator up to 8 weeks.
As you use the horseradish and empty the jar, more air is introduced to the jar. I recommend smaller size jars to keep your horseradish fresh (meaning hot) for a longer time.
