Still a popular condiment in English cookery (Lord D and I love it on roast beef), it is quite easy to make and more economical than buying store-bought if you use a lot of horseradish, as we do.
Do take precautions to ensure your work area is well ventilated and protect your hands and eyes in case you get a really potent root. If chopping onions produces the tears you felt after Matthew and Sybil died, horseradish can make you feel more like the impending end of Downton Abbey!
- 1 -2 lb (.5 – 1 kg) fresh horseradish root (root about 12 inches, good quality root white, clean, firm, and free from cuts and blemishes)
- 3 large ice cubes
- 1 tsp (5 ml) salt
- 1?4 cup (59 ml) white vinegar
- 1-5 tbsp. chilled water add as much as want to thin
- Place 3 ice cubes in a food processor or blender.
- Peel the horseradish root with a sharp knife or vegetable peeler, cut into 1-2 inch cubes and rinse.
- Placing cubes in the food processor with salt and pulse until fine.
- Add chilled water only if needed to thin the horseradish.
- Add the vinegar: if you prefermildhorseradish add vinegar immediately and pulse to blend. For a hotter result, let it sit in the food processor for 3-4 minutes before adding the vinegar.
- Transfer your ground horseradish into small glass jars, keep away from your eyes to store in the fridge. Keep the lid tightly closed to keep your hot horseradish hot.