Fresh Horseradish Sauce (So Hot… So Good!)

fresh horseradishA pig roast can be even better when you offer a bowl of homemade fresh horseradish sauce. But just because I don’t have a whole pig around the house today doesn’t mean I shouldn’t make some fresh horseradish (http://en.wikipedia.org/wiki/Horseradish).

First, if you enjoy those little bottles of horseradish from the refrigerated section of your grocery store but have never tried it fresh, you are in for a real treat! And it is easy to make if you have a food processor or blender. The hardest thing is peeling the horseradish root.

The recipe is simple:

1 fresh horseradish root, washed if needed.
3/4 cup of white vinegar
1 tsp salt (optional)
2 tsp sugar (optional but will ease the hotness)

Use a sharp kitchen knife to peel the outside skin off of the root. Don’t worry about losing some of the good stuff… it is cheap and a little bit goes a looong ways! Once you’ve trimmed off all the brown skin, you should be left with a nice, white (or really cream colored) horseradish root.

Chop the root into manageable chunks that will fit in your food processor and chop the root into tiny minced pieces to your liking. Let me take a second to mention that just because your granny used to send grandpa out back to grate fresh horseradish by hand with a hand grater, does not mean that you should! When you start chopping it in your food processor, you will learn why hand grating is such a bad idea. If onions make you cry, grated horseradish will make you bawl like a baby! Keep your face away from the fumes! It is a short termed blast but it is guaranteed to clear out your sinuses and the fumes will cure whatever ails you!

Get a mason jar or other suitable storage jar and put the vinegar, salt and sugar in and mix them together. I don’t use salt nor sugar in mine as they tend to make it a bit milder and I like it when the top of my head feels like it is ready for lift-off. Then put the finely chopped horseradish in and put the lid on tight.

Shake the concoction up to mix it all together. Keep it in the refrigerator. It will last for a month or two easily although I can’t imagine much harmful stuff growing in it even after that. Turn the jar upside down every week or two just to mix the vinegar sauce back in to keep it from drying out and turning gray.

And if you want some recipes for your fresh horseradish and ideas of what to do with it, I’ve got an article on fresh horseradish sauce recipes too!

I hope that inspires you to make your own fresh horseradish sauce. Let me know if you have any questions. And of course, feel free to share your own ideas.

Jim

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