How To Make Your Own Horseradish Sauce
Horseradish, known in French as “raifort”, is particularly loved in the Alsace-Lorraine Region, where people enjoy it to accompany charcuteries, a pot-au-feu (stew) and of course the famous Choucroute garnie (“dressed sauerkraut”). Hot, spicy and peppery, horseradish has everything to please the French’s palates, who are fond of all nose-itching condiments (like mustards and vinaigrettes). To make your own horseradish sauce at home is very easy and the best way to control how much heat you want. Although, this how-to comes with a warning: fresh horseradish root contains highly volatile…
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ lbs horeradish root (white, firm, blemish-free – fresh and firm very important!)
- 3 ice cubes
- 1 teaspoon salt
- 1⁄4 cup white vinegar
- 2 jars (250ml), re-sealable
- 1 food processor (or a grater)
Instructions
- 1
Place 3 ice cubes in a food processor.
- 2
Peel the skin from the horseradish root, rinse it and cut it into rough cubes.
- 3
Place the root in a food processor with salt and pulse till fine. Scrape down bowl if necessary.
- 4
If you think the mix looks too dry, add a few splashes of chilled water.
- 5
Once pulsed to the right consistency, let the horseradish sit in the food processor for 3-4 minutes to produce heat (1-2 minutes, if you prefer a milder heat, or no sitting time if you want to avoid heat as much as possible). Add in the white vinegar and quickly pulse to blend.
- 6
Jar the horseradish (keeping the fumes away from eyes and nose).
- 7
Store in the fridge, for up to 3 months.