Horseradish - Homemade

how to grow horseradish root 1

A KosherEye Signature Recipe 
Horseradish is an integral part of Seder ritual and a tasty accompaniment year round, especially for fish and steak. This recipe can be made in a food processor or a blender such as the Blendtec or Vitamix. Our recipe is Passover friendly and works as a creamy or "straight-up" condiment. For a creamy consistency, add a few teaspoons of mayonnaise.


1 cup (about 1/2 lb.) peeled and chunked fresh horseradish root
2 Tablespoons white vinegar or apple cider vinegar
2 teaspoons water
2 teaspoons granulated sugar
1/4-teaspoon salt


Peel and cut horseradish into chunks.* (See note below)
Place chunks into blender or processor.
Add sugar, vinegar and salt
Process until desired consistency is reached. 
For cream style recipe-- Follow above directions and add 1/2-cup mayonnaise near end of process
For red horseradish – Add 2 medium sized peeled and cooked beets, or one 8–ounce can drained beets. 

Yield: Approximately 10-12 servings
Keep room well ventilated when processing horseradish.
When peeling and chunking the horseradish root - wear gloves and do not touch your eyes! 
If you have kitchen goggles, wear them.
If you purchase a thick root, it may be necessary to use a hammer to force the knife through the root. When handling beets, gloves are also suggested. 
To maintain color and taste, store in an airtight container in refrigerator; cover with plastic wrap.

Recipes: Side Dish, Horseradish, Parve, Kosher, Passover 

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