Homemade horseradish is one of the easiest condiments you can make from scratch: a peeled horseradish root blitzed in the food processor with water, white vinegar, and sea salt. Most packaged brands carry questionable ingredients, but this takes ten minutes and keeps for weeks. Pungent, powerful, and completely clean — once you make your own, you'll never go back.
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.
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Pro Tips
- Add the water one tablespoon at a time — you may need more or less, and a mixture that gets too liquidy can be strained back to the right consistency.
- Be careful when the lid comes off: freshly ground horseradish is potent, almost like chopped onions, and the fumes will clear your sinuses instantly.
- The vinegar stabilizes the degree of hotness — add it immediately for mild horseradish, or wait a minute or two after grinding for a hotter result.
- Peel the root completely before chopping; the skin is woody and will leave fibrous flecks in the finished condiment.
- Store in an airtight glass jar — the potency fades slowly over weeks, so make small batches you'll use while they're fierce.
Frequently Asked Questions
How long does homemade horseradish keep?
Two to four weeks in the refrigerator in an airtight jar. It loses some of its punch over time, so make small batches for maximum fire.
Why is my horseradish mild?
The vinegar timing controls the heat — adding it right away tames the root's potency. For a hotter batch, let the ground root sit a minute or two before adding the vinegar.
What do I serve horseradish with?
Roast beef, steak, and grilled meats love it. It also makes a brilliant condiment for fish and a zingy addition to salad dressings.
Can I use a blender instead of a food processor?
A food processor is safer for this job — horseradish fumes are fierce, and the processor's wider bowl keeps them from concentrating the way they would in a blender jar.
Recipe Card
Ingredients
Method
- 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.
