Barbeque season is here people! There are tons of condiments out there to have with a steak, but in my opinion, if it’s a well grilled steak, the only one you need is a good creamy or straight horseradish. Why not make a homemade horseradish? As you know, my biggest motivator for making something homemade is that you know what’s in your food. You are able to surpass all the icky chemicals and preservatives by avoiding processed foods. Horseradish should be given that consideration as well. The recipe below is for prepared (straight) horseradish. Add sour cream to taste, and you’ve got creamy horseradish!
Fun Horseradish facts:
1. Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbage).
2. The plant is probably native to southeastern Europe and western Asia.
3. “The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Once exposed to air (via grating) or heat, if not used immediately or mixed in vinegar, the grated mash darkens, loses its pungency, and becomes unpleasantly bitter-tasting.” (Wikipedia)
This is why you should be careful when making this recipe. It’s very easy, but Jeff and I both had to walk away quite a few times because it was so strong.
This is a great way to impress your barbeque guests this Memorial Day. Have a great weekend, and stay safe!
(See Ingredients and full recipe below pictures)
1. Peel horseradish.
4. Begin processing. Note: The longer you wait to add the vinegar, the hotter the horseradish will be. The root is very strong, so be careful from this point on. It’s like a strong onion, but stronger.
7. Process until desired texture is achieved. We processed ours pretty fine, almost paste-like.
Store in a jar or container in the fridge. Use within 6-8 weeks, and make sure you keep it in the refrigerator.