Homemade Horseradish
My family lived in Japan for a time and since then, I am a huge fan of sushi and wasabi. I am also one of those who eats sausage with their mustard and roast beef with their horseradish. You know well my obsession with learning how to make things myself. This is the newest recipe I found on Simply Recipes for horseradish:
- 8-10-inch long piece of horseradish root
- 2 Tbsp water
- 1 Tbsp white vinegar
- Pinch salt
- Remove the leaves from the root and rinse the dirt off of the root. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.
- Put into a food processor. Add a couple tablespoons of water. Process until well ground. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Using a rubber spatula, carefully transfer the grated horseradish to a jar.
Note from Elise: Be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture. It will keep for 3 to 4 weeks in the refrigerator.
Note to self: I could have waited a little longer before adding the vinegar. It has a strong but not sharp taste.
