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Prepared Horseradish

By Joan Nathan

Prepared Horseradish
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(196)
Comments
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Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.

Featured in: How Gold’s Horseradish Came to Be a Passover Staple

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Ingredients

Yield:4 cups
  • 1pound fresh horseradish root
  • ½cup white vinegar
  • 1cup cold water, plus more as needed
  • 1teaspoon kosher salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

120 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 3 grams protein; 958 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)

  2. Step 2

    Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

Tip
  • To make red horseradish, start with ½ pound horseradish root and ½ pound peeled fresh beets and proceed as above.

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Ratings

4 out of 5
196 user ratings
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Comments

Jdr1210

IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.

RB

The nutritional information says that the recipe, for four cups of prepared horseradish, yields 2 servings. My father, may he rest in peace, would have said, "It's good for you. Puts hair on your chest!"

john farago

I've been making my own horseradish for decades...I've come to leave out the salt and use Sushi Seasoned Rice Vinegar, which has salt and sugar...in similar proportions (half vinegar, half water)

Glen

This recipe is simple and pretty much perfect. Basic simple horseradish for roasts, Bloody Mary mix, etc.

Kate P in Georgia

Can anyone think of a reason why I couldn't use the grater disc in my food processor instead of a box grater or the regular steel blade? Seems like it would do the trick but no one has mentioned it and I am wondering if it's a bad idea.

Mark

Added a little sugar and some roasted pepper since I didn't have beets. Made a pink horseradish which I liked a lot. Mellows over time.

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