Fresh Horseradish Sauce
1 fresh horseradish root
White wine vinegar
2 tsp Kosher Salt per 8 ounces of horseradish
2 tsp Sugar per 8 ounces of horseradish
With a paring knife, peel and cube the horseradish root into 1" cubes. Weigh the horseradish, and measure out an equal amount of white wine vinegar. For example, if you have 8 ounces by weight of horseradish, measure out 1 cup of vinegar. 12 ounces of horseradish would require 1-1/2 cups of vinegar.
Do the same for the kosher salt and sugar, allowing 2 tsp per 8 ounces of horseradish. Measure and set aside.
Fit your food processor with the fine grating disc, and grate the cubed horseradish root. After it is grated, switch to the blade and process the grated horseradish until smooth. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off!
With the food processor running, pour in the sugar, salt and vinegar and process until very smooth. Spoon it into clean jars with tight-fitting lids and store in the refrigerator. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off! (Wait, I said that already didn't I? Well, it bears repeating!)
8 ounces of root will yield 2 half-pint jars of horseradish.
NOTE: The longer you let the horseradish sit without adding the vinegar, the hotter the end product will be! If you want a hotter than heck horseradish, don't add the vinegar immediately like I do. My horseradish is plenty hot by the way, and I like the hit-your-sinuses-like-a-mack-truck kind of horseradish. If you don't have the food processor, you could do it in the blender, blending the vinegar and horseradish root together until smooth. (So I'm told.) It would be milder because of being ground in the vinegar right from the start.
To prepare a horseradish sauce for those with more tender sinuses or palates, mix fresh horseradish with crème fraîche or sour cream until your desired flavor is obtained. Start with a 50/50 mix, then adjust to your taste. Finish off the sauce with a pinch of salt and a pinch of finely ground white pepper.
White wine vinegar
2 tsp Kosher Salt per 8 ounces of horseradish
2 tsp Sugar per 8 ounces of horseradish
With a paring knife, peel and cube the horseradish root into 1" cubes. Weigh the horseradish, and measure out an equal amount of white wine vinegar. For example, if you have 8 ounces by weight of horseradish, measure out 1 cup of vinegar. 12 ounces of horseradish would require 1-1/2 cups of vinegar.
Do the same for the kosher salt and sugar, allowing 2 tsp per 8 ounces of horseradish. Measure and set aside.
Fit your food processor with the fine grating disc, and grate the cubed horseradish root. After it is grated, switch to the blade and process the grated horseradish until smooth. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off!
With the food processor running, pour in the sugar, salt and vinegar and process until very smooth. Spoon it into clean jars with tight-fitting lids and store in the refrigerator. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off! (Wait, I said that already didn't I? Well, it bears repeating!)
8 ounces of root will yield 2 half-pint jars of horseradish.
NOTE: The longer you let the horseradish sit without adding the vinegar, the hotter the end product will be! If you want a hotter than heck horseradish, don't add the vinegar immediately like I do. My horseradish is plenty hot by the way, and I like the hit-your-sinuses-like-a-mack-truck kind of horseradish. If you don't have the food processor, you could do it in the blender, blending the vinegar and horseradish root together until smooth. (So I'm told.) It would be milder because of being ground in the vinegar right from the start.
To prepare a horseradish sauce for those with more tender sinuses or palates, mix fresh horseradish with crème fraîche or sour cream until your desired flavor is obtained. Start with a 50/50 mix, then adjust to your taste. Finish off the sauce with a pinch of salt and a pinch of finely ground white pepper.
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