Use only fresh horseradish root for the best flavor and potency. Adjust the amount of water to achieve your desired consistency. Some prefer a thicker, more paste-like horseradish, while others prefer a slightly thinner sauce. The resting period after grinding the horseradish is crucial for developing its heat. Don't skip this step! Store the prepared horseradish in the refrigerator for up to several weeks. The flavor will continue to develop over time. Be extremely careful when handling horseradish, especially in a food processor. The fumes can be very irritating to the eyes and sinuses. Work in a well-ventilated area and avoid direct face exposure.
Homemade Prepared Hot Horseradish
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME30 mins
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SERVING48 People
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VIEWS42
Unleash the fiery power of homemade horseradish! Infinitely superior to store-bought, this recipe delivers an intensely hot and aromatic condiment that will awaken your taste buds. With a food processor and a bit of caution, you can create this flavorful masterpiece with ease.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Protein0 g
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Sodium61 mg
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Place the diced horseradish root in a food processor. Add a splash of ice water (about 1-2 tablespoons). (Prep time: 5 minutes)
02 Step
Recipe View 2 mins Pulse on and off until the mixture begins to blend. Scrape down the sides of the food processor container. Be cautious, as the fumes are potent – maintain a well-ventilated area and avoid direct face exposure. (Processing time: 2 minutes)
03 Step
Recipe View 5 mins Continue blending, adding more ice water, a tablespoon at a time, if the mixture seems too dry. Process until the horseradish is finely ground. (Processing time: 3-5 minutes)
04 Step
Recipe View 2 mins Let the ground horseradish sit for 2 minutes before adding the vinegar and salt. This resting period is believed to enhance the horseradish's heat. (Resting time: 2 minutes)
05 Step
Recipe View 1 mins After the resting period, add the distilled white vinegar and kosher salt to the food processor. (Prep time: 1 minutes)
06 Step
Recipe View 3 mins Continue processing until the mixture is smooth and creamy, or until it reaches your desired consistency. Add more ice water, a tablespoon at a time, if necessary to achieve the perfect texture. (Processing time: 2-3 minutes)
07 Step
Recipe View 5 mins Transfer the prepared horseradish to airtight storage containers. Refrigerate immediately. The flavor will continue to develop and intensify over the next few days. (Prep time: 5 minutes)
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Zula Schroedergulgowski
Jun 13, 2025I added a pinch of sugar to balance the heat and acidity. It was the perfect touch for my taste.
Wilton Sporer
May 23, 2025I was surprised at how easy this was to make. The flavor is so much better than anything I've ever bought in a store.
Branson Ondricka
Apr 12, 2025The fumes are definitely strong, but the end result is worth it! Thanks for the warning about ventilation.
Chester Russel
Feb 3, 2025Letting it sit for a few minutes before adding the vinegar really does make a difference. It's seriously hot!
Barrett Kuphal
Dec 30, 2024This recipe is a game-changer! My homemade horseradish is now the star of my roast beef sandwiches.