Homemade Prepared Horseradish. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Pulse on and off until mixture begins to blend.
Homemade Preserved Horseradish I always keep a jar of store-bought preserved horseradish in my fridge.
In a pinch, it's a perfectly good product, whether I'm whipping up cocktail sauce for poached shrimp or sitting down to a jar of gefilte fish for a light and lovely afternoon snack—and, as lovers of gefilte fish, we all know it's fantastic.
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself.
You can cook Homemade Prepared Horseradish using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Homemade Prepared Horseradish
- Prepare of Ingredients.
- Prepare 1 lb of horseradish root, peeled and cubed.
- You need 3/4 cup of water.
- It's 1 1/2 tsp of kosher salt.
- You need 1/3 cup of white vinegar.
Horseradish is sold in three popular varieties- Prepared (plain), with Beets, and Cream-Style. All three varieties are widely available in most supermarkets, but nothing beats homemade. With the advent of food processors, this process became a heck of a lot easier. Homemade horseradish is really quite easy if you have a food processor--and are careful.
Homemade Prepared Horseradish instructions
- Place all of the ingredients in a food processor and process until you achieve the consistency you like..
- Place in a storage container and sore in the fridge until ready to use..
While this looks like something from the grocery store, the flavor is incomparable. Peel and coarsely grate fresh horseradish root. Fresh horseradish can sometimes be incredibly pungent: In some cases, once cut up and ground, it can even make the air difficult to breathe, like mustard gas. Make sure to work in a well-ventilated area, and be ready to escape to fresh air at any point if need be. These days I suspect many people are more likely to eat wasabi, a Japanese condiment with similar effect, than horseradish; I just don't see it around that much anymore.
