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.
Silvia Körner-Pollack says
we used to do the horseradish by hand in grandma’s kitchen…boy , was it ever a punishment ….wish I would have had your awesome goggles back when 🙂
David Wayne Johnson says
so good for sinuses though 🙂
Cravings of a Lunatic says
You look adorable. xx
Nancy Ufkes says
You look a little like Batgirl! Super chick-sa in the kitchen!!!
Andy Sybesma says
Cute!
Joseph Small says
Looks like fun 🙂
Herbert Sir-Alan Donnerstag III says
OYE VEY !!! i LOST MY GOGGLES !
Carolyn MacDonald Manning says
I like them! I’ve been known to dig out the ski goggles when slicing particularly strong onions.
Howard Suzuki says
The best part is the sinus cleansing you get. Just like eating Wasabe.
Robert E. Alewine says
Shalom
Nancy Henderson says
My dad grew horseradish in the garden. Love it and I’ll be making the creamy horseradish recipe. Thank you.
Michael R Clark says
😛
Keith Johnson says
When can we get married
Philip Phil Kalik says
Chag Pesach Sameach
Helen Cohen says
Used to help dad grate fresh horseradish. Only on cold November day with a good breeze to blow fumes away.
Jupiter Tea says
Looks like fun!
Maury Remer says
You should taste what we make. Not only does it taste great, but it has heat that slowly goes through your nose & mouth & then up & out the top of your head!!! 🙂 Chag Sameach!
Linda Cabral says
Ha! This totally reminds me of the time I burned my nose and eyes while processing horseradish. Fail.
Lucia Chierego Meyerson says
So my husband is making Chrain right now and I said, WAIT, let’s compare your recipe to Tori’s and we’ll tweek it! A timely post, thank you!
Melissa F. Bullins says
I used a bad recipe for my brisket (not any of yours) so I’m hoping your potato kugel saves the day! I made it last year and it was a hit. Just so sad about my brisket not turning out.