By Mama's Kitchen (Hope) on August 25, 2005
Photo by JanuaryBride
Photo by JanuaryBride
"World Tour Zaar 2005- Jewish/Kosher Keeps for one year in fridge. Also makes great gift as it is a jarred sauce. Wonderful on roast lamb or beef. Being a widely used condiment this could also fit into British cuisine as well as other regions."
Serving Size: 1 (239 g)
Servings Per Recipe: 1
"Awesome! We had a forest of horseradish in our garden. After peeling off the hairy roots, we had 2 lbs, which made 9 cups of prepared horseradish. We used the fine shredding blade on our food processor, which made quick work of it. After shredding, we added the remaining ingredients and switched to the S blade to get a fine chop. We didn't process it to a puree. I wasn't quite cautious enough when I opened the processor, so we labeled our jars Howling Wolf Horseradish."
"THANKS for a great way to preserve my horseradish for up to a year. . .saving money left and right! SIMPLE recipe that is very tasty. Made for. . .the heck of it :)"
"I was amazed to see no cream, butter, mayo, yoghurt or cream cheese. This recipe is hard core lol. I substited 1/2 cup of homemade mayo for some of the vinegar, but the vinegar is what it needs. I used a food processor shredding attachment for half of the horseradish. Then I took the rest of the horseradish and 2 inches of fresh ginger and put them through a juicer with a fresh bag to catch the solids. The horseradish didn't give out much juice at all, but the finely ground horseradish solids just nearly blew my head off. Put it all in. Let it set. Put a fine layer in a roast beef sandwich - delicious. Really good simple effective recipe for horseradish sauce. Will make it again!"
"WARNING: Horseradish root is much stronger than onions!!! Wow...I had to make this in short spurts of time with breaks in between and my eyes still are beet red. Okay after saying that...it's WONDERFUL! If you only have to do it once a year it's worth it. I didn't quite have 1/2 lb of horseradish so I only used 1 1/2 cups vinegar. I used my microplane grater to grate the root. Strangely enough, this was wonderful with recipe#203659. Made for 1-2-3 hit wonders."
"I cut back on the vinegar a bit because I mixed in sour cream to make it creamy. A lot of vinegar is key though. You MUST make this the day before you serve for best flavor."
"whew if you have sinus problems you wont after this lol"
"This is a lot stronger then onions. I do suggest making it outdoors. I made mine in my food processor. Over medium flame heating the 1 cup vinegar, salt and sugar just to dissolve the sugar then poured it over the grated roots! Added some grated beet roots to 1/2 of the horseradish. Thanks!"