Horseradish is a spicy and slightly pungent root served as a condiment with fish or meat dishes. I consider it the wasabi of the Eastern Europeans… it adds a hot, spicy bite to savory dishes. Horseradish is sold in three popular varieties- Prepared (plain), with Beets, and Cream-Style. All three varieties are widely available in most supermarkets, but nothing beats homemade. With the advent of food processors, this process became a heck of a lot easier. I can’t imagine hand grating this stuff like our grandmothers did, the fumes are seriously powerful. Just be sure to keep it at arms length while preparing, horseradish is some powerful stuff!
When making homemade horseradish, I like to wear my protective goggles. Also, you know, they’re super sexy.
Here I’ve put together methods for creating the three major varieties of horseradish. Each recipe begins with a basic prepared horseradish. Though they can all be made using a hand grater, I highly recommend using a food processor if you have one. Trust me, your sinuses will thank you.
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Horseradish 3 Ways
Ingredients
Prepared Horseradish Ingredients
- 10 inches horseradish root
- 1/4 cup water, or more if needed (see recipe note)
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt (or more to taste)
Prepared Horseradish with Beets Ingredients
- 1 cup prepared horseradish
- 8 ounces beets, cooked and peeled (1 cup cooked beet chunks - can be boiled or roasted)
- Kosher salt to taste
Cream Style Horseradish Ingredients
- 1 cup prepared horseradish
- 1/4 cup sour cream
- 1/8 teaspoon kosher salt, or more to taste
- Sugar to taste (optional)
NOTES
Instructions
To make Prepared Horseradish
- First peel the horseradish using a vegetable peeler, I find that the serrated type works best. Use a knife to cut away any areas that are hard to reach with the peeler.
- Cut the horseradish into several smaller pieces that will fit through the opening of your food processor.
- Grate the horseradish using the food processor attachment with fine holes (small shreds). This can also be done using a hand grater, but a food processor is much easier and helps to keep some of the pungency away from your eyes and sinuses.
- Once the horseradish has been grated, replace the grater with blade attachment and add apple cider vinegar, salt and water. Many jarred prepared horseradishes will have more liquid, so the amount of water you add is really a matter of personal taste. Process the mixture until well combined. Do not puree.
- Transfer the prepared horseradish to an airtight container and store in the refrigerator. It will keep for several weeks.This recipe will yield about 3 1/2 cups of prepared horseradish.
To make Prepared Horseradish with Beets
- Chop the cooked and peeled beets. In a food processor, combine the chopped beets with 1 cup of prepared horseradish. Add salt to taste.
- Process until the mixture is well combined, but still has a minced texture. Do not puree.
- Transfer to an airtight container and store in the refrigerator.
To make Cream Style Horseradish
- In a food processor combine the prepared horseradish, sour cream, salt and optional sugar. Most varieties of cream horseradish are not sweetened, however some are, so adding the sugar is really a matter of preference here. If you do add it, start with 1/2 teaspoon and add very little at a time until the flavor is right.
- Process until the mixture is well combined and creamy, but still has a minced texture. Do not puree.
- Transfer to an airtight container and store in the refrigerator.
Nutrition
This is TERRIFIC recipe. I just made the beet horseradish, it’s seriously strong potent, wow!
I was wondering if any of the horseradish recipes can be frozen. We have alot of leftover horseradish root.
Thanks
Hey Tori – Just wanted to say that you are the saving grace of the internet of food. Amidst all the recipe blog noise, you always have the best and clearest take on Jewish cooking. Chag Sameach to you!
Thanks Stuart! Appreciate that.
For creamy horseradish, substitute Greek Yogurt – Fage is best – and you won’t need any sugar.
Never grated horse radish, used a food grinder out in the garage. Worked great!
Can the horseradish root be frozen after peeling if it is sealed in a plastic sealbag ? I have a lot left over after making prepared horseradish.
Hi, has anyone ever made horseradish with lemon juice or lime juice in place of vinegar? My mother and I are allergic to vinegar?
Lemon or lime juice might change the taste of the horseradish to much. Since you need some acidity, you might want to try with apple juice or apple cider.
I’ve made horseradish before but never beet horseradish! I was very impressed by the flavor, and how easy it was to make. Thanks so much for sharing!
I am making the beet horseradish for Passover, which I have done for many years, like my father did, but I have never cooked the beets. What I would like to know is how long should I cook them? Do they get soft like a boiled potato?
How long do I cook the beets for the red horseradish?
You can learn how to roast beets here: https://toriavey.com/how-to/how-to-roast-beets/ Or you can boil them. They should cook until they are tender, but not overly soft– like the texture of a pear that has just ripened.
Hi Tori,
I make my own horseradish for the seder (white and very strong!). Usually using salt and vinegar and a little sugar. We have also gotten into the habit of drinking Bartinura Moscato (while cooking!) This year, just on a whim, I added some of the moscato to the horseradish while in the food processor. Not sure what difference it made, but all agreed that this was the most memorable horseradish…
I make my own grated horseradish and it is so much simpler. Let me share it with you and your readers. I was taught by a 90 year old very modern women. Get out your KitchenAid stand mixer with meat grinder attachment. Place the small hole disk on the grinder. Peel and cut the horseradish just like you do into strips. Take a medium size fresh beet and peel it. Cut the raw beet into eights. We get the newspaper delivered to our home each morning and it comes in a long plastic bag. I wash the bag and cut the closed end off and tie it to the end of the grinder and let the other open end drop into a large bowl. I then grate all the beet and horseradish and it drops into the bowl without any fumes. When done I remove and toss the bag, and disassemble the grinder and rinse it out. I mix the horseradish and beet and add salt and vinegar and oil and water and mix well and cover and stir it a couple times a day for a couple days then place it into jars. It starts out pink then developed a deep red color. I do this a few days before the Seder. I grated 3 roots and added about 3 generous splashes of vinegar and the same amount of water and about 2 tbsp of oil. Add more water if it needs more moisture. THIS IS STRONG STUFF.
Wow! This is a great recipe, and wonderful use for my meat grinder AND my newspaper bag. Thanks, Stu! The last time I grated horseradish, it drove us out of the house. A garage to work in is also a good tip.
(I am a Christian and exploring my rich jewish heritage and am staying kosher this week. Making Tori’s chicken soup with matzah balls soup tomorrow and I just found the saffron (the good stuff) this afternoon. The saffron is from spain and was $20- for a teaspoon.
I have seen those for onions, but if they were potent onions, nothing was a barrier
We found everything at Target!
I love horseradish
Great idea!Thanks Tory!
Happy Passover, Chag Pessach Sameach
Hi Tori, Here’s an idea for next years “Chrein” ( Horeseradish) ; Take an extension cord/cable and move your kitchen tool outside and you will have no problems at all. Happy Passover/Chag Pesach Sameach to all !
got your goggles?
Tori! I went to stores today and could not find even one box of matzah or ANY related Passover foods in my area of Wasilla, Alaska. I told the manager of Walmart today, to please consider ordering speciality foods for Passover and other JEWISH holidays. OY!
Debbie we need to have a talk with Walmart! That is unacceptable. Oy is right!! 😉
possibly the internet and have them shipped.
I was at Walmart (Wasilla, Alaska Superstore) yesterday Tori and they had absolutely NOTHING. I requested the manager be notified to perhaps consider carrying foods for special religious holidays like Passover. I DID order matzah ball and flat bread on Amazon but it may not be here until next week. I should have planned ahead and will next year but I am a little shocked and disappointed I have to send people to town AGAIN (100 r/t) today to search for the missing ingredients. THANKS TORI!
I live in an area that none of the stores carry any Passover items, other than wine and grape juice. I ordered all of the matzah on Amazon. Not enough Jews in my area to support the store to carry it.
Fred Meyers and Target carry stuff and I asked my local liquor store to please order me Manachevitz wine (grape concord and/or blackberry-the grape is better) and they did! Just got home from the store!
Your so funny!! Chag Sameach