Homemade Horseradish Recipes

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

Steps:

• 1. Rinse the horseradish tuber; trim the ends, and peel it with a vegetable peeler, just as you would a carrot.
• 2. Chop into small cubes (1/2", or so) and put into a blender or a food processor. [you can also do this on the "fine" end of your grater, but make sure the area is well-ventilated, and protect your eyes from the aeration of the juices!!] If doing in a blender/food processor, add 2 Tbsp. water, and process on high, until it is well ground. NOTE: Be very careful from this point on. It can be very harsh on your eyes. Ground, fresh horseradish is very pungent, much stronger than a fresh cut-up onion, and can burn! Work from an arm's-length away, and make sure it is a well-ventilated area.
• 3. Pour off some of the water if the mixture is too runny. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse a few more times to combine. NOTE: the vinegar will sort of "put a stop" to the heat of the ground horseradish, so do not hesitate too long before adding it to the mixture. It stabilizes the ground horseradish.
• 4. After you have added the vinegar and let it sit for a few minutes, you might have a lot of liquid ... strain it out, for storage of the horseradish. [I use a coffee filter ... just line your colander w/ a coffee filter, pour in the horseradish & liquids, and let it sit for awhile. The watery part will strain thru the filter, leaving you with the ground-up horseradish.
• 5. Using a spatula, carefully transfer the ground horseradish to a small, glass jar with a secure fitting lid. This will store several weeks in your refrigerator. This is fabulous on prime rib, steaks of all kinds, shrimp, pork, and even in some marinades and dipping sauces ... just use your imagination!

Steps:

• Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.

Steps:

• Cut roots into manageable pieces.
• Scrape the outside of the horseradish roots until clean.
• Drop into cold water after scaping to prevent discoloration.
• Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
• Spoon into clean jars, filling to about 2/3 full.
• Add 1 tsp of salt to each jar, then fill with white vinegar.
• Cover and refrigerate for a few days before using.

Steps:

• Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes.

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Steps:

• Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
• Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.