Horseradish adds a kick to shrimp cocktail sauce to a sandwich, spices up scrambled eggs, and is the only way we feast on prime rib and steak in our house! My dad grows it and brings me buckets full and I grind it up. Here is how I make the most basic version of prepared horseradish.
Read below to open up the delicious possibilities of your next spice worthy recipe and, of course, your sinuses!
Prep time: 10 minutes
Yields: ¾ cup
With a vegetable peeler peel the surface skin off of the horseradish root. Rough chop into small ¼ -inch pieces.
In a food processor fitted with a blade grind with vinegar and salt. Process until well ground.
Be conscious that fresh ground horseradish is many times as potent as freshly chopped onions and can burn your eyes and lungs so don’t get too close and work FAST in a well-ventilated room or outside.
Using a rubber spatula, scrape the grated horseradish into a jar. Store in the refrigerator.
Enjoy on steak, brisket, prime rib, and/or ANYTHING that needs a zing!