Prepared Horseradish Recipe (2024)

IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.

The nutritional information says that the recipe, for four cups of prepared horseradish, yields 2 servings. My father, may he rest in peace, would have said, "It's good for you. Puts hair on your chest!"

I've been making my own horseradish for decades...I've come to leave out the salt and use Sushi Seasoned Rice Vinegar, which has salt and sugar...in similar proportions (half vinegar, half water)

On the Seder plate, I add lemon to the grated horseradish to keep from turning brown. Could lemon be used instead of vinegar to make the horseradish.

The accompanying article states that Gold adds "equal amounts of white vinegar (which acts as a stabilizer) and very cold water". Is the extra water in this recipe by virtue of the vessel it is being prepared in?

My grandparents ground their horseradish outdoors, clamping the meat grinder to the picnic table in the back yard. As a boy, I was drafted to turn that crank handle, and by watching learned how to make horseradish (and sausage) from scratch. "Keep it cold!" was the important thing to learn.

Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.

Cut the horseradish into smaller pieces (1/2 "), add the water and vinegar to the blender with the horseradish, and blend until the mixture is a coarse blend. A fine blend doesn't hurt, however - the "wasabi" in Chinese-buffet restaurants is really finely blended horseradish with green food color, uses much less water and vinegar and more sugar than salt.

Never! The red horseradish is red because of beets-- we never use ketchup or co*cktail sauce or tomatoes for that matter - whether were Ashkenazi or Sephardic Jews.... Whomever told you that has misinformation

If celebrating, make sure your vinegar is kosher for Passover! A lot of vinegar isn't.

Been grating my own for years only adding white vinegar. Great in Bloody Mary.

The apple cider vinegar ( kosher for Passover) will prevent discoloration, but I have found that some of the kosher for Passover white vinegars are "fake" and make food turn color. I've done this for years, using a 50/50 mix of cider vinegar and water, grating first and then using the blade in the food processor. One small raw beet is enough to make it red, no matter how much I make.

I’m surprised to see no mention of co*cktail sauce, equal parts horseradish and catsup, plus a little wotcestshire sauce.

Never had a problem with ketchup in co*cktail sauce, and certainly don’t understand how/why Chili sauce would be superior. To the ketchup, Worcestershire, lemon and horseradish (copious amount,) we add Tobasco sauce to for additional kick. Cold boiled shrimp, oysters on the half shell, fried shrimp, fried catfish — all are happy.....

IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.

This recipe is simple and pretty much perfect. Basic simple horseradish for roasts, Bloody Mary mix, etc.

Can anyone think of a reason why I couldn't use the grater disc in my food processor instead of a box grater or the regular steel blade? Seems like it would do the trick but no one has mentioned it and I am wondering if it's a bad idea.

Added a little sugar and some roasted pepper since I didn't have beets. Made a pink horseradish which I liked a lot. Mellows over time.

Commenter says: Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.

I once made the mistake of lifting the cover of the blender jar to check on the progress of the grinding process. Notice is said ONCE! That experience redefined the meaning of PAIN. I've been addicted to horseradish ever since. I now grow my own in the garden and make a fresh batch several times a year.

Making horseradish with beets solves the problem of it turning brown.

I use onion goggles. They are perfect for this. I also make it with beets.

IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.

Made this with horseradish from the garden. It only took me about 10 years of growing it to actually do something with it! Excited to share some with neighbors and use it with roasted salmon and potatoes tonight.

Are the safety glasses necessary if you're using a box grater?

The apple cider vinegar ( kosher for Passover) will prevent discoloration, but I have found that some of the kosher for Passover white vinegars are "fake" and make food turn color. I've done this for years, using a 50/50 mix of cider vinegar and water, grating first and then using the blade in the food processor. One small raw beet is enough to make it red, no matter how much I make.

I made some fresh horseradish this morning but grated the root in a Ninja processor along with the ice water and added the vinegar and salt after waiting 10 minutes. It was good but not as strong as I would have liked. The next time I will do as the recipe suggests and grate or grind the root seperately and add the vinegar, water and salt later.I added a bit to V8 juice and it really spiked up the drink as in a bloody mary.

I’m surprised to see no mention of co*cktail sauce, equal parts horseradish and catsup, plus a little wotcestshire sauce.

IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.

On the Seder plate, I add lemon to the grated horseradish to keep from turning brown. Could lemon be used instead of vinegar to make the horseradish.