Our Easter menu included a traditional ham and I’m always looking for ways to jazz up the same-old, same old so when I discovered I had a good nub of fresh horse radish in the refrigerator, I knew it was destined for glory on the Easter Table! I found this recipe from Food Network Canada and it really was as easy as it reads! I just eyeballed the vinegar, added a pinch of sugar and pulsed until I got a nice consistency for the horse radish. This is not a sauce, it is your typical grated horse radish.
Home-made Horseradish
Ingredients:
- 1 nub of fresh horse radish root (mine was about 10 cm around 4 inches), peeled and chopped into smallish cubes
- 3-5 tbsp Cider vinegar
- 1 tsp Sugar
Directions:
- Add the chopped horse radish to your mini food processor and pulse to get a coarse grate.
- Add Cider vinegar and white sugar and pulse further, adding a bit more cider vinegar until you achieve a nice fine grate for the horse radish.
- Serve immediately or store in the fridge.
I’ve been meaning to do something similar for ages – I’m so pleased to be in a country where I can actually buy the stuff. Swedes seem to be big fans of “pepper-root” as it literally translates to here. The stuff I could occasionally find in France always seemed to be mixed up with some gunky creamy stuff… give me the pure stuff!
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Hi Charles, they sell the ‘gunky creamy stuff’ here too and I could never understand why, I’m with you, go real or go home!
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Looks wonderful Eva! We have been growing our own horseradish the last few years, and there is such an incredible difference from the store bought stuff! Invasive in the garden though – it needs a spot away from everything else!
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It’s difficult to find it fresh but when I do, I can’t resist.
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I know what you mean Maureen! Thanks for dropping by.
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I haven’t made horseradish but love homemade condiments like this! What amazes me most is how simple they are (a bit like the first time I made mayo) — we have a notion that it’s going to be complicated but when kept to the real food components, it’s actually very straight forward and worthwhile. Thanks for featuring this one Eva, I may take Sissi’s cue and add some beetroot!
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Hi Kelly, I love the addition of beetroot, not just for colour but for the complexity of flavour it lends. I’m definitely going to do that next time. I was pretty surprised at how easy it was too.
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I’ve never made my own horseradish (always buy it already prepared) but I’ve been thinking I really should do it (and in fact it’s on my Must Make List!). You’ve definitely inspired me — thanks so much.
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Hi John, I’m so glad to have been an inspiration; it’s really so easy to make and the flavour is so much more powerful than store bought.
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I have recently started eating horseradish with steak and of course in seafood sauce. The hotter the better though I don’t think I’ll be making my own in the near future.
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Thanks Maria for your comment. Home made from fresh horse radish is much hotter than the store bought, but I can understand why you wouldn’t want to make it.
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I love grated horseradish! (I love it especially with Polish pâté, I don’t know if you remember my post). I’m sure yours is delicious because I have more or less the same recipe 😉 I often prepare it for quick consumption (like you, in the fridge), but last year I made an experiment and canned a whole lot of tiny jars (delicious while canned and still several days afterwards). It has completely lost its strength after several months… so if you have a good canning tip, I would be more than grateful! (I mean long-term, European canning; I think the strength was lost during the obligatory processing…). It’s such a pity… Horseradish is not sold fresh all year round and I hate buying the store versions of jars!
I don’t know if you are a beetroot fan, but personally I love horseradish mixed with cooked, grated beetroot. (I bet Charles would like this 😉 ).
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Now that you mention it, yes I do recall that post, I’m sorry I didn’t remember before I made it, I would have surely tried adding the beetroot because I love it too. I just made enough for a short time, so I didn’t go through all the canning steps.
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I’ve never seen fresh horse radish before. I can grow radishes quite easily. I wonder if it’s the same for horse radish? Ham is my favourite celebratory meats. I’ve requested a ham for my birthday on many occasions. Horse radish, apple sauce, mustard, sweet and stick glaze. I love them all.
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It’s a root just like radishes so it’s probably as easy to grow. It tastes a lot better than store bought, carries a much stronger punch.
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never thought to make my own! GENIUS
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Thanks so much Jessica, hope you do try it.
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Yum this horseradish look so delicious 😀
Cheers
Choc Chip Uru
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Thanks CCU, lovely of you to say.
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This is my kind of condiment, Eva. I must give it a try the next time I’ve beef. Love the two together and I like how fresh yours looks, not to mention the simplicity. Less is more. At Christmas, I always give condiments among the items in the gift baskets. This year there’ll be horseradish, too. Thanks!
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I’m so glad I’ve been able to reciprocate the inspiration John, your wonderful blog has been inspiring me from the moment I laid eyes on it. Lorraine also talked about it being a great gift, perhaps in an antique bottle or with a lovely antique spoon tied on with natural string.
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Wow it’s so easy to make! This would make a great food gift! Thanks Eva! 😀
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Hi Lorraine, yes indeed it would, in a beautiful antique bottle or something equally as cute. I must keep that in mind.
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Gosh, who knew it was so simple! And no preservatives! Brava, my friend!
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Thank you kindly Liz, I always appreciate your comments.
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I always loved horseradish – and nothing beats homemade. I haven’t had any for years I got an allergic reaction to it at a party. It used to be my favourite condiment. Sigh. Eva, what happened to your other post? I was going to wish you well on your new business, but it disappeared. I loved those hoodies you are making. You are a very creative lady.
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Hi Zsuzsa, thank you for your kind words, I’m sorry you have an allergy to this too, such a shame. I’m not sure what happened to the other post because I didn’t touch it this time, I left it as is. Perhaps you just need to refresh your browser.
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Your horseradish looks wonderful, love this style, bet it has a little kick to it!
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Hi Cheri, yes indeed it has quite a kick to it.
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I never would have guessed that making your own horseradish was this easy. It looks fantastic. Great garnish for ham! I wonder if you could then use this to make your own cocktail sauce too.
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Hi Kristy, thank you so much, yes indeed you can use it to make cocktail sauce, what a great idea!
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I have never made horseradish..not even thought about making it myself. This looks so fresh and great!
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Thank you kindly Angie.
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Never made my own horseradish, we grow horseradish at Locust Grove where I am a volunteer, must give this a try when we harvest the root.
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Glad to have been the inspiration Norma. We put fresh horse radish in our Caesars (Bloody Mary made with clamato juice) for an extra kick!
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This is a must try on my list. I love how much thicker and fresher it looks than store bought.
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And significantly hotter, Greg!
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We had Easter dining with friends and I topped the ham with horseradish as well. I think the flavors go great together.
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Thank you kindly Karen.
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What a great idea. I too like to have a ham at Easter and some homemade horseradish to have with the ham would be wonderful. When I was growing up we went to a church that out of respect for the Jewish, would serve passover foods at Easter. So we had horseradish but it was completely raw – I would have much preferred it with the vinegar! xx
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Thank you Charlie, the vinegar seems to really give the fresh horse radish a lovely acidity in contrast to the heat. Fresh is very potent.
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Wonderful! My mother and father loved it! Hard to find the fresh stuff these days!
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Thanks Liz, I hadn’t seen it for years but now I’m seeing it everywhere! Maybe it’s cyclical.
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