Ingredients30 m servings 6 cals
- Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
- Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
- Chef's Notes:
- The fumes produced by this process are very intense and will cause burning eyes and runny noses if you're not in a well-ventilated space.
- If you don't have a food processor, you can use a heavy-duty blender but you'll need to add a bit more water for the initial blending step.
Per Serving: 6 calories; 0 g fat; 1.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 61 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is the best horseradish I have ever had!! My sinuses were the clearest they have ever been. My nose ran, my eyes cried but my palate was quite happy. Thanks Chef John, finally a horseradish...
This is very similar to my Dad's recipe he made to go with the kielbasa on Easter. Ventilation is key, as a child checking out what was in the big bowl on the counter I inhaled and completely lo...
I had my first horseradish harvest and used this recipe to prepare it. It was so easy! I was able to get it to the perfect consistency. I also liked that there wasn't a ton of vinegar in it--tha...