This is great on lots of things from corned beef to roast beef to beets to shrimp cocktail. I even like to change things up a bit and add a fresh beet for a colorful and earthy change of pace.
- 8-10-inch long piece of horseradish root
- 1 Tbsp white vinegar
- ½ T sugar
- Pinch of salt
- Dig up or buy an 8-10 inch horseradish root.
- Remove the leaves from the root and rinse the dirt off of the root.
- Wash well.
- Use a vegetable peeler to peel the surface skin off of the root. Chop into pieces.
- Grind in food processor with vinegar, sugar and salt.
- Transfer to jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.
Here’s a list of other ideas for horseradish sauce:
Add horseradish to sour cream for a very British roast beef cream.
Add to Catsup for a Kick-Ass fried fish or shrimp cocktail accompaniment.
Serve with fancy cold cuts or pates and sausage.
Put on your chicken or turkey sandwiches.
Add to your cranberry sauce.