Homemade Horseradish



Homemade HorseradishSometimes we like to make hot stuff. Like horseradish and wasabi-style hot stuff. The only problem is that it seems impossible to find organic varieties of either. Instead of continuing on a never ending wild goose chase, we just made our own. Horseradish is useful for creating shrimp cocktail sauce, adding kick to a sandwich, or spicing up scrambled eggs. Bonus: horseradish root is beneficial to both the circulatory and respiratory systems. Are you ready to kick it up a notch?

INGREDIENTS [Yields 2 cups]

2 c. fresh horseradish root peeled and diced
1/3 c. water
4 Tbsp. white wine vinegar
1 tsp. sea salt

Use a sharp knife or vegetable peeler to remove the tough outer layer from the horseradish root. Take a 6” section of the shaved root and chop it into small chunks.

Homemade Horseradish

Add the chunks to the food processor along with the 1/3 c. water and pulse until the horseradish is well-ground and pulpy.

Homemade Horseradish

Empty the horseradish into medium bowl and add white wine vinegar and salt. Mix with a spoon to combine. If you want it extra hot, add the vinegar immediately. If you prefer it to be milder, wait 5 minutes and then add vinegar. Mix it well and allow it to marinade.

Refrigerate in an air-tight jar. It stays fresh for up to 6 weeks. Warning: it gets increasingly hotter as time passes. 

4.0 from 1 reviews
Homemade Horseradish
Nutrition Information
  • Serves: 2
  • Calories: 241
  • Fat: 3g
  • Saturated fat: 0g
  • Unsaturated fat: 3g
  • Trans fat: 0g
  • Carbohydrates: 54g
  • Sugar: 38g
  • Sodium: 3869mg
  • Fiber: 16g
  • Protein: 6g
  • Cholesterol: 0mg
Prep time: 
Total time: 
Vegan, Gluten-Free, Dairy-Free
  • 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
  • ⅓ c. water
  • 4 Tbsp. white wine vinegar
  • 1 tsp. sea salt
  1. Add horseradish and water to food processor.
  2. Pulse until well minced.
  3. Transfer the horseradish to a medium size bowl and add the white wine vinegar and sea salt.
  4. Store in an air-tight container in the refrigerator for up to 6 weeks.
Note: Adding the vinegar immediately makes the horseradish hotter. If you would like a more mild horseradish, wait a few minutes then add the vinegar.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.

By Date


    • thefitchen says

      Eileen, thank you for getting in touch with us! We love your website and what you’re doing. Two thumbs up from us :). I just submitted our link for the horseradish. We’ll make sure to submit any recipe that fits your guidelines when they come up. Thanks again!

  1. Thom Foote says

    You forgot to warn people NOT to take a big whiff of it while they are preparing it. Also, I was under the impression that you waited long to add the vinegar if you wanted hotter sauce. I’ll follow your directions though.

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