Start taking advantage of the many proven health benefits of horseradish root by using this fresh horseradish sauce recipe to get this whole food into your diet. This recipe is fast and easy, makes enough tasty condiment for a few weeks and is a nice addition to many other dishes. Fresh horseradish sauce can perk up potato salad or pork roast, add spice to soup or BBQ sauce, freshen up a fish dish and make a mighty good meatloaf. Horseradish is a traditional condiment for prime rib and ingredient in cocktail sauce for shrimp but I also like it in cold pasta salads and baked beans.
My favorite recipe for fresh horseradish sauce has just seven readily available ingredients: fresh horseradish root, yellow onion, fresh garlic, dried chile pepper, sea salt, apple cider vinegar and water. The horseradish must be peeled and then cut into 1/2″ pieces. Approximately half as much onion is also cut to the same size. Place these in a food processor along with 4-5 peeled garlic cloves and 1-2 dried hot chile peppers. Add a large dash of salt and 2 Tbsp each of vinegar and water. Process for about 15 seconds. Add more vinegar and water in equal amounts if dry and process more until a smooth sauce forms. Add salt to taste.
!A strong word of caution – do not inhale the vapors from the food processor!
Remove the finished horseradish sauce from the food processor to a small glass jar with a tight lid. The vinegar will keep the active ingredients in the horseradish from breaking down. The sauce should keep refrigerated for 3-4 weeks. This recipe should make around 8 ounces depending on the amount of ingredients used. After making this recipe once, you should vary the ingredients and amounts to suit your own taste. I highly recommend keeping some onion and garlic in this recipe as their flavors go well with horseradish and the allium vegetables also have many health benefits.