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home > recipes > sauces and condiments > homemade horseradish
Here is one thing that I just taught a cooking class today. 1 horseradish root salt to taste sugar to taste white vinegar to taste Mayonnaise, top quality brand Variations: see below People love my recipe and it so darn simple to prepare. Please note that fresh grated horseradish is very hot and preparing it and tasting it will bring tears to your eyes. I love the stuff in mashed potatoes, potato salad, in roast beef sandwich, certain salad dressings or to accompany roast chicken or beef. I am sure horseradish lovers have their own ideas. Peel the root and cut up in pieces. Using a metal blade in a food processor, grind up fine ( or hand grate very fine). Dump horseradish into a bowl and moisten with a few tablespoons each of the vinegar and sugar and add some salt to taste. Stir in enough mayonnaise ( start with 1/4to 1/2 cup ) to bind the mixture. Adjust seasonings if needed. This will make the equivalent of 3 jars of the store bought kind. Store in glass not metal. Refrigerate and chill well. Variations. Omit mayonnaise ( you'll need to add more vinegar etc) and you have the unadulterated version. Or omit mayonnaise and use heavy cream instead . Or add in some pureed cooked beets for color to any of the versions. It keeps well refrigerated for months. A little goes a long way. I hope you enjoy it.

Homemade Horseradish


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keyword: homemade
keyword: horseradish
recipes for sauces
recipes by butterflydog
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(posted April 11, 2006)

Here is one thing that I just taught a cooking class today.

1
horseradish root
salt to taste
sugar to taste
white
vinegar to taste
Mayonnaise, top quality brand
Variations: see below

People love my recipe and it so darn
simple to prepare. Please note that fresh grated horseradish is very hot and preparing it and tasting it will bring tears to your eyes.

I love the stuff in mashed potatoes,
potato salad, in roast beef sandwich, certain salad dressings or to accompany roast chicken or beef. I am sure horseradish lovers have their own ideas.

Peel the root and cut up in pieces. Using a metal blade in a food processor, grind up fine ( or hand grate very fine). Dump horseradish into a bowl and moisten with a few tablespoons each of the vinegar and sugar and add some salt to taste. Stir in enough mayonnaise ( start with 1/4to 1/2 cup ) to bind the mixture. Adjust seasonings if needed. This will make the equivalent of 3 jars of the store bought kind. Store in glass not metal. Refrigerate and chill well.

Variations. Omit
mayonnaise ( you'll need to add more vinegar etc) and you have the unadulterated version. Or omit mayonnaise and use
heavy cream instead . Or add in some pureed cooked beets for color to any of the versions.

It keeps well refrigerated for months. A little goes a
long way. I hope you enjoy it.


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