Making Homemade Horseradish Flashback video from 2013

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a unique flavor.

Harvest fresh horseradish from the garden, digging it up gently from the ground.

Clean the harvested horseradish roots and cut off the tops for propagation.

Peel the horseradish roots to remove the outer skin.

Grate the peeled horseradish using a grater, ensuring good air circulation due to its strong aroma.

In a mixing bowl, add about a quarter to a half cup of sour cream, eyeballing the measurement.

Add about a tablespoon of lemon juice to the sour cream.

Chop a clove of garlic and add it to the mixture for extra flavor.

Season the mixture with a few turns of salt and black pepper, adding a pinch of salt to enhance flavors.

Add about a third of a cup of grated horseradish to the bowl and mix well.

Taste the mixture and adjust seasoning as needed, keeping in mind the heat from the horseradish may take a moment to register.

Transfer the horseradish sauce into jars, leaving space for expansion if freezing.

Store the horseradish sauce in the refrigerator for a couple of months or freeze for up to a year.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens