Horseradish has a tingling, biting flavor that goes straight up the nose into the brain. Many find this sharp taste exhilarating; we love it in cocktail dip and egg salad. But its bite is often muffled by lack of freshness or too many competing ingredients in jarred sauces. If you really love horseradish, then fresh is the way to go.
Horseradish is also one of the traditional bitter herbs arranged on the seder plate during Passover, so during this week as Passover is observed it should be even easier to find in the groceries.
It belongs to the Brassicaceae (Cruciferae) family, along with mustard greens, broccoli rabe and Brussels sprouts. Look for a heavy, firm root; it looks like a thick brown carrot or pale yam.
We are giving approximate measurements here since a lot depends on how thin or thick or want your sauce to be. For other tips and recipes (not to mention a rather goofy website) check out the Horseradish Information Council.
D.I.Y. Horseradish Sauce
About 1/2 pound horseradish root
Very cold water
Salt
Apple cider vinegar
Peel the root with a vegetable peeler, then cut into small pieces. Pile them, in shifts if need be, into a food processor. Add enough cold water to cover the blades of the food processor, as well as some salt. If you're using a larger 6 or 8-cup processor, add a teaspoon. If you're using a smaller 3 or 4-cup chopper, add 1/2 teaspoon. Blend until well grated. Add more water if you want a looser texture. At the end blend in 2-3 tablespoons apple cider vinegar, or to taste. The vinegar stops the browning process and preserves the root.
This is the most straight-up horseradish sauce you can make! If you want something a little gentler, mix the grated preparation made here with some mayonnaise or sour cream.
When I was little we used to dig the horseradish out of the backyard and it was fabulously, bitingly strong (we'd take turns grating it because it'd make your eyes sting). I bought a root from whole foods and was disappointed. I guess the lesson is make sure the root is super fresh.
view vera in dc's profile
may I offer a word of advice here?
whatever you do, do NOT place your face directly over the food processor and inhale deeply once the root is grated.
DON'T do it, no matter how much you want to!
a few years ago I wanted to make that famous frozen horseradish & cranberry sauce from some NPR show, but I wanted to make my own horseradish sauce, so I did exactly what I described above, and seriously, the next minute I found myself lying on the kitchen floor with tears streaming down my face and my roommate laughing so hard he was crying standing over my head.
Just thought I'd share!
view ann's profile
ann -- :)
On the other hand, I grew my own horseradish a couple years ago, and it came out bitter and disgusting.
view Joan A.'s profile