How to Prepare Fresh Horseradish
Horseradish is the spicy root that gives a lot of your cooking a serious kick in the pants, from cocktail sauce and roast beef to bloody Marys and borscht. Instead of buying the jarred stuff, try making your own prepared horseradish at home. Although its pungency may be tear-inducing, it’s an easy process. Start by trimming the root and peeling off the exterior. Then grate it on the coarse side of a box grater and pulse it in a food processor with a few tablespoons of white vinegar and season with salt—be prepared for the powerful smell to open up your sinuses. Horseradish roots vary in strength, so taste as you go, you may need to add more vinegar or a couple teaspoons of water depending on the root. The prepared horseradish will keep in the fridge for a couple weeks.
Ready to cook? Here are a few horseradish-infused recipes to try:
In this recipe, I’m sticking to the classic combination of chili sauce, a healthy dose of freshly prepared horseradish and a squeeze of lemon. Get the recipe >>>
Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. Get the recipe >>>
This balanced bloody Mary sticks to the classic ingredients: tomato, horseradish, Tabasco, Worcestershire, celery, cumin and citrus. Get the recipe >>>
I have been making this for decades; it’s a battle-tested classic. Serve this hearty meal in a bowl with plenty of sour cream and horseradish. Get the recipe >>>
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