Homemade Horseradish

Francine Lizotte


This healthy condiment is not only good on prime rib and other meat but also great to add in a seafood cocktail sauce or even on a sandwich. You can make it as mild or hot as you want... the secret of making it is in the video!


☆☆☆☆☆ 0 votes

1 jar 250ml
15 Min
No-Cook or Other


  • 1/2 lb
    (about 1 1/2 cups) firm horseradish, peeled and cubed
  • 7 Tbsp
    white vinegar, or as needed
  • 1/2 tsp
    ground himalayan sea salt

How to Make Homemade Horseradish


  1. Pick a horseradish that is firm, with no mold or green spots and free from cuts.
  2. Peel off the brown skin and cut off the ends (tough); cut into cubes. Measure the amount of horseradish so you have the right quantity of vinegar.
  3. Transfer the cubes in a bowl of a food processor and pulse until well minced. If you are processing on the stove or counter top, start the fan or open a window as your eyes might start burning (you might want to wear googles or glasses).
  4. After processing, if you want a "hot" horseradish, wait about 5 minutes before adding vinegar otherwise pour it right away. Then add salt and pulse to blend until very smooth. Scrape the sides of the bowl and spoon into an airtight container before transferring it to the refrigerator.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=KEQWBY6P6Vs

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