Fresh Horseradish Hot Stuff

"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."
photo by Chef Stacy Lynn photo by Chef Stacy Lynn
photo by Chef Stacy Lynn
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1-2 cups


  • 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
  • 14 cup white vinegar


  • 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.

Questions & Replies

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  1. mrs1261
    For the horse radish condiment I did everything and there’s a little bit of hotness but nothing to talk about What is my horseradish root to old or what


  1. jameshudzik
    After you process the horseradish and wait some minutes before adding vinegar it is very hot, which will depend on the root's characteristics. My Polish heritage adds cooked beets to the horseradish mash which smooths out the heat and makes a beautiful red color, especially for Easter ham, kielbasa.
  2. Bohdan P.
    I've been making horseradish for forty years. This is by far the easiest, tastiest horseradish yet. Love the ice cubes, and love the no sugar. Made some horseradish dill sauce with creme fraiche for smoked salmon. Guests devoured both with enthusiasm.
  3. Paige T.
    Great recipe. I tweaked for GF by using ACV, plus I used Himalayan sea salt. My only problem is that it isn't hot enough. I allowed it to sit for 4 minutes, thinking it would be good and powerful, but it's not. Of course, that could be a matter of preference--horseradish isn't hot enough if it doesn't make my brain explode and my eyeballs pop out of their sockets. The root was super fresh--hubby dug it up just moments before we started. I wonder how long I need to wait before adding vinegar to get it really hot? Anybody?
  4. 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!?
  5. Chefbabs
    I always heard homemade horseradish was easy to make but I had no idea how easy. Thanks for a simple yet totally effective way to make your own. I added a little extra water and vinegar to mine as it seemed a little dry. Thanks so much and I will never buy a store brand again.


  1. lollies4
    to keep the lovely white colourI read a comment earlier about the horseradish not being very hot.



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