Homemade Horseradish

Horseradish sauce is one of those ingredients I usually pass up because of ‘suspect’ or vague ingredients.

I recently began preparing my own homemade horseradish and was delighted to discover how easy it is to make and how much better it is than the processed or manufactured version.

Besides a ‘must have’ accompaniment to prime rib, it is also the essential ingredient that gives seafood sauce its kick.

Horseradish is a rather ugly root, similar in shape to a large, misshapen carrot with a dirty gray-brown color. Horseradish root can be found in the produce department of well stocked grocery stores or Japanese horseradish without which, sushi just wouldn’t be sushi, can be found in many Japanese or Asian markets.

Fresh Horseradish Sauce:

• 1/2 pound horseradish root, washed, peeled and cubed
• 1/2 cup white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 small turnip, peeled and cubed

Place all ingredients into a food processor and process until smooth. Add more vinegar if needed. Store in a tightly covered glass jar in the refrigerator.

Horseradish Mustard:

Process in a food processor equal parts Fresh Horseradish Sauce and Dijon or Stoneground mustard until smooth.

Horseradish Sour Cream Sauce:

Process in a food processor equal parts Fresh Horseradish Sauce and gf sour cream or homemade Crème Fraiche.

– Glutenfreeda