Pungent yet flavourful, this prepared horseradish recipe will heighten the flavour and add some heat to dishes.
I have to admit, straight up horseradish is not a favourite; however, as an ingredient in other sauces and spreads I am a huge fan. Unfortunately, to get to those tasty sauces, we first have to make prepared horseradish.
If you have never dealt with fresh horseradish, do not underestimate how strong it is. Think onion tears on steroids. So, the less you have to directly handle it in its ground state, the better. Also, make sure you are in a well ventilated area.
In this recipe I call for the use of a food processor or heavy-duty blender. You can make this using a grater, but save yourself some tears and pain and go with a processor.
Once you suffer through this recipe, you'll have a prepared horseradish that will last in an airtight container in the refrigerator for up to three weeks.
(Makes 16 servings)
2, 5-inch pieces fresh horseradish root, peeled and chopped into 1/2-inch pieces
1/4 cup cold water
2 tablespoons white vinegar
1/2 teaspoon salt
Place horseradish into a food processor or heavy-duty blender along with the water. Blend until the horseradish is well pureed. If there is too much water, drain the excess.
Add the vinegar and salt, then continue processing for an additional 5 to 10 seconds. Allow the horseradish to sit in the processor for about 10 minutes to give the vinegar a chance to absorb into the horseradish and stabilize the flavour and heat.
Strain the horseradish through a sieve or filter and store in an airtight container in the refrigerator and use as needed.
Nutritional Information Per Serving:
total calories = 15 | total fat = 0g | saturated fat = 0g | cholesterol = 0mg | sodium = 163.89mg | net carbohydrates = 3.01g | dietary fibre = 0g | sugars = 0g | protein = 0g