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Earth Eats: Real Food, Green Living

Prepared Horseradish

Making your own horseradish sauce is easier than you think! It's easy to grow, and stores well in your fridge.

Adding vinegar to your horse radish sauce preserves the intense flavor of the root.

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.

Prepared Horseradish


  • 8-10-inch long piece of horseradish root
  • 1 Tbsp white vinegar
  • ½ T sugar
  • Pinch of salt


  1. Dig up or buy an 8-10 inch horseradish root.
  2. Remove the leaves from the root and rinse the dirt off of the root.
  3. Wash well.
  4. Use a vegetable peeler to peel the surface skin off of the root. Chop into pieces.
  5. Grind in food processor with vinegar, sugar and salt.
  6. 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.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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