Recipe by Rita~
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Top Review by Chef Stacy Lynn
Thank you for this super easy recipe! I substituted Apple cider vinegar to keep this Gluten-Free and needed to add a bit more ice water, mine was a little dry also. It made 5 cups of very hot, and very tasty horseradish! We used some right away in a sauce for Wild Caught Alaskan Salmon. Do be careful of the vapors while blending and bottling - they can be quite overwhelming! This will be my go-to recipe for Horseradish from now on!?
- 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 salt
- 1⁄4 cup white vinegar
Directions See How It's Made
- 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 till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered 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.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.