HOMEMADE PREPARED HOT HORSERADISH
Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
- Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Protein 0.3 g, Sodium 61 mg
HORSERADISH - HOMEMADE
A simple recipe for plain ol' Homemade Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
Provided by Chuck in Killbuck
Categories Very Low Carbs
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Cut roots into manageable pieces.
- Scrape the outside of the horseradish roots until clean.
- Drop into cold water after scaping to prevent discoloration.
- Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
- Spoon into clean jars, filling to about 2/3 full.
- Add 1 tsp of salt to each jar, then fill with white vinegar.
- Cover and refrigerate for a few days before using.
Nutrition Facts :
FRESH HORSERADISH HOT STUFF
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1-2 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Place 3 ice cubes in a food processor.
- Remove peel with a sharp knife or vegetable peeler.
- Cut into pieces the size of the ice cubes and rinse.
- Placing root in food processor with salt and pulse till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered down.
- Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
- If the heat is not desired go ahead and add the vinegar without waiting.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
FRESH HORSERADISH
Provided by Marian Burros
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Pare horseradish root and cut into small pieces. Process finely in food processor (you may have to do this in batches).
- Mix the ground horseradish root with vinegar, wine, sugar and salt to taste. The fresher the mixture the hotter it will be. For mellower flavor, cover tightly with plastic wrap and refrigerate for a day or two.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 23 grams
PREPARED HORSERADISH
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
- Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.
PREPARED HORSERADISH
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
Provided by Joan Nathan
Categories easy, quick, condiments
Time 20m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 18 grams
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