I originally wasn’t going to post this recipe because it was super quick and I really just needed a clean prepared horseradish to use as an ingredient in two other recipes that I am in the process of creating for you guys. This stuff ended up being so good I had to share it. Most traditionally prepared horseradish recipes are done with white vinegar and often times sugar. I decided to experiment with some apple cider vinegar because its benefits are numerous even if there is only a small amount in here. The heat from the horseradish root, combined with the ACV actually create an almost sweet taste but you still get that tingle in the back of your throat and your nose when you eat it. I ate this as a stand alone condiment with a side of rib-eye!
I had mentioned to my aunt that I was trying to whip up some prepared horseradish for a sauce dish I am creating and she began to chuckle. “I never even knew horseradish existed until I met your uncle. Your family loves that stuff.” I had never really thought about it until she made that comment, but she is so right. We all smother our steaks with this stuff. Often times people will sit down to dinner with my family and turn their noses up at the idea of throwing some horseradish on their steak. These same people usually ask for their steaks cooked well done and drowned their meat in steak sauce, so it is safe to say they have no clue! I can remember being a little kid and loving the taste of horseradish but hating the burn. It is almost as bad as brain freeze, but you always go back for more despite the watering eyes and burning sensation!
Knowing now how easy it is to make this stuff I will never buy store bought horseradish of any kind again. It was as easy as peel, dice, puree, the end. Obviously there was a few more steps in there but nothing too complicated. Word to the wise, whatever you do, I MEAN WHATEVER, do not look directly into the food processor once the slicing and dicing has commenced. The above mentioned eye watering will go into full affect. I started sneezing and had to leave the kitchen. When I returned I had to open a window. Then I started salivating and craving steak. Can you say Pavlov?
- ½ cup peeled and diced horseradish root
- 2 tbsp. apple cider vinegar
- 2 tbsp. water
- pinch of sea salt
- Use a vegetable peeler to peel the skin off the horseradish root
- Chop into pieces
- Put ½ cup diced horseradish into food processor
- Add 1 tbsp. of both water and apple cider vinegar
- Process until ground
- Keeping face away from food processor wipe down edges with rubber spatula and check consistency
- Slowly add the remaining water and apple cider vinegar while pureeing, you may not need the full 2 tbsp. of additional liquid depending on the consistency you prefer
- Sprinkle sea salt to the mixture and pulse
- Store in the fridge in a tightly sealed glass jar, will keep 3-4 weeks
Are you a horseradish fan like my family? I hope so because there are several recipes coming your way using this prepared horseradish. Be on the look out!
To a nourished life,