Preparing horseradish sauce recipe from fresh horseradish root from the garden is strong and pungent.
You will need a blender or food processed to process the fresh horseradish.
Once horseradish is crushed it releases enzymes that produce mustard oil which irritate the nose and eyes.
Horseradish is much stronger than onions so careful not to breathe in the fumes while processing the horseradish roots.
Wash the fresh horseradish roots and peel the brown skin off with a potato peeler. The horseradish is white under the brown skin.
Cut the horseradish into ¾ inches pieces and place about 1 cup of horseradish pieces into the food processor or blender. Add enough water to make blending easier but not too much.
Keep the lid on and blend until a paste consistency forms. If you need to take off the lid to add more water, be careful not to get to close it will make your eyes water.
Blend for 3 or 4 minutes until is has a creamy texture. When the horseradish has the consistency you want add 1/2 salt and 2 to 3 tablespoon of vinegar and blend. I like to use rice vinegar because I love the flavor and sweetness.
The vinegar stops the enzyme activity. Without the addition of vinegar the horseradish will start to turn brown and develop a bitter taste. The longer you wait to add the vinegar, the hotter the horseradish will be.
Pour the prepared horseradish sauce into a jar and cap. Store in the refrigerator, it will keep for 3 to 6 weeks.
Try the following sauces using your fresh prepared horseradish.