Homemade horseradish sauce is so easy that we haven’t had store-bought since I discovered how to make it myself a few years ago. It literally takes minutes and can be enhanced with flavored vinegar and salt, kept traditional, or made creamy and the sharp flavor down-played by adding sour cream.
One five-inch piece makes about three cups of traditional horseradish sauce. It can be stored in a glass jar with a tight lid in the fridge for many months and does taste stronger the longer it sits. When mixed with sour cream, it should be used within a week, so just take out a few tablespoons at a time for the creamy version and store the remainder.
Top with finely chopped chives for a nice presentation.
Variations: Virtually any white vinegar can be used. I’m a fan of champagne vinegar as it is not quite so tart, and citrus vinegar is also nice. I’ve used both kosher and garlic salt. You can also make it traditional and then doctor it up right before you use it depending on what you are serving.
Warning: Horseradish root is much more potent than the prepared version. Make sure to wash your hands after touching (do not touch your eyes!) and blend in a ventilated area. You will need to stand back at arm’s length to open the lid and allow to ventilate for a few seconds before getting close. Do NOT put you face over the just-processed container and take a deep whiff! Trust me on this … It stings the nostrils and makes your scalp tingle!
Traditional Ingredients:
- Approximately 5 inch horseradish root; peeled and cut into 1/2 inch cubes. Buy a firm piece of root; if it is rubbery, it isn’t fresh.
- 3/4 cup white vinegar
- 2 teaspoons white sugar
- 1/4 teaspoon salt
Traditional Directions:
- Place all ingredients in a food processor and pulse until fully combined. You can decide if you’d rather have it a bit on the chunky side or more finely minced. If you want a thinner consistency, add a tablespoon of water.
- Remove carefully from container and store in a glass far with a tight lid in the refrigerator for at least 2 hours before use.
To Make a Creamy Version:
- Combine equal amounts of traditional horseradish sauce and sour cream (I start with a 1/8 cup of each.) Stir well. Add more sour cream or more horseradish sauce for your own personal preference.
Vivo O Sonho 