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HORSERADISH

MAKES ABOUT ½ CUP/ 120 ML

Like most packaged foods, some brands of prepared horseradish have some questionable ingredients. Luckily, making your own from horseradish root is very easy! Homemade horseradish will last in the refrigerator for 3 to 4 weeks.

INGREDIENTS

4–5-inch/10–12-cm long piece of horseradish root, peeled and chopped

6 tbsp/90 ml filtered water

1 tbsp/15 ml white vinegar

¼ tsp sea salt

COOKING INSTRUCTIONS

Place the horseradish pieces in a food processor. Add a tablespoon/15 ml of water. Keep adding water by the tablespoon/15 ml until the horseradish is well ground. You may need more or less water. Be careful: Ground up horseradish is potent, almost like chopped onions. If your mixture gets too liquidy, strain some of the water. Add a tablespoon of vinegar and salt and continue to pulse to combine. Transfer the horseradish to an airtight jar. It will keep in the refrigerator for 2 to 3 weeks.

CHEF’S TIP
The vinegar will stabilize the degree of hotness. If you prefer hot horseradish, wait a minute or two; if you prefer mild, add vinegar right away.