Originally praised for its medicinal purposes, horseradish is often considered the world’s first condiment. (It’s been around since 1500 BC.) Even now, people swear that it helps with everything from headaches to respiratory and digestive issues. Me? I just think it tastes delicious.
My favorite ways to use prepared horseradish are in cocktail sauce and Bloody Marys, but its versatility doesn’t end there. Mix it with mayonnaise to make a sandwich spread, or spread it on pork or beef. Serve it with gefilte fish, or combine it with sour cream for a great vegetable dip. I even have friends who add it to applesauce or risotto for a little kick.
Making horseradish is pretty easy, which is good. Because once you try homemade, you’ll never want to buy the supermarket stuff again. I prefer using cider vinegar, but you can also use white vinegar. Some people like to add a little granulated sugar to their horseradish, but since I usually use mine in strictly savory turns, I never felt the need to sweeten it.
Gather your ingredients: horseradish, salt, vinegar. Because of this recipe’s simplicity, be sure to buy fresh horseradish root. The peeled or sliced root should be creamy white in color. (Whiter roots are generally fresher.)
I prefer to use a vegetable peeler to remove the horseradish’s dark, rough skin. The pure, creamy inside is what you want. Chop the horseradish root into small pieces so that it can fit into the food processor.
Transfer the root and the salt into the bowl of the food processor, and pulse until roughly chopped.
Slowly add the vinegar, which preserves the prepared horseradish and keeps it from discoloring.
Run the processor until the horseradish is smoothly chopped.
Pour the horseradish into a bowl. It will stay good for up to one month in the refrigerator.