Horseradish Sauce Recipe

horseradish sauce

Fresh home-made horseradish sauce is far superior to that bought in the shops but it is a lot of fuss to make just enough for one meal and it doesn’t keep above a day or two.

However, by using this base recipe you can get all the hard work of preparing the horseradish done in advance which means that you spend only a few minutes actually making the sauce.

Ingredients for Horseradish Sauce Base:

  • 225 g (80z) white sugar
  • 1 teaspoon salt
  • 285 ml (½ pint) distilled malt (white) vinegar
  • Grated Horseradish Roots

Method for Horseradish Sauce Base:

  1. Use fresh horseradish and remove all the leaves. Scrape or peel the white roots, wash and dry with a clean tea towel or kitchen roll.
  2. Grate or shred the horseradish into a mixing bowl.
  3. Dissolve the white sugar in the distilled malt vinegar over a low heat and leave to cool.
  4. Spoon some of the minced horseradish into sterilized, clean, dry jars, packing it down tightly, and pour over some of the vinegar/syrup.
  5. When it has settled, add more horseradish and then more vinegar/syrup, repeating until the jar is full.
  6. Seal and label.
  7. Store in a cool dry place.

When you want some horseradish sauce, remove as much as needed from the jar and mix with salt, pepper and mustard to taste. Add sufficient double cream to give a smooth consistency.

Notes on Making Horseradish Sauce:

With fresh horseradish, wash well and peel the root under water. You know how onions can make you cry like tear gas? Well, horseradish is more like CS gas! Cut roughly and put into a food processor or through a fine mincer.

If you have some of those DIY safety goggles you can buy cheaply, it is worth putting them on and looking rather silly when processing horseradish.

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Posted in Val's Preserves, Recipes using Herbs, Vegetarian Recipes, Horseradish, Sauces & Ketchups, All Recipes
7 comments on “Horseradish Sauce Recipe
  1. Peter says:

    I use a different method to this recipe, I peel the roots then shred them in a blender, (as it will take your breath away) I tend to make loads of this so bag up the horseradish in freezer bags with 100grms in each, that way I am able to make all year round.
    I put it in a bowl with a teaspoon of english mustard powder, & use 1 cup natural yoghurt (rather than cream) 1 cup mayonaise, 1/2 teaspoon white pepper & 1/2 tablespoon sugar lastly 2 tablespoons lemon juice, then mix all together, (for an extra kick you could add in 2 cloves garlic finely chopped) if you prefer a smooth sauce, then use a hand blender, if not, then bottle as it is, all my friends are always asking me to make them more this will make approx 3 small jars & will keep in fridge for up to 3 months.

  2. Jaws says:

    I want to know when to harvest my horseradish for the best sauce, I can’t remember in what season my grandmother used to make it.

    John

  3. steve r says:

    My late Dad would ship the horseradish in in September and the fumes were horrendous as he grated tons of it in our kitchen to keep us in H for the year, it was fiery and sharp with malt vinegar but kept well and as we had Beef almost every Sunday (CHICKEN WAS A LUXURY). It was excellent and it kept the colds and sniffles away.

  4. Donald Farms says:

    I have not seen horseradish in greengrocers. Where can I find it wild?? Or can I grow it??
    Planted asparagus this year, and looking forward to the crop next year.

    I LOVE horseradish sauce…longing to make some!!!!

  5. Denise A* says:

    Donald,
    I hunted for months in the hedgerows for horseradish and could not find any, as it used to grow naturally wild.
    I ended up buying horseradish roots from a nurseries in the USA and brought them back.
    Pull them in October.

  6. the green man says:

    @Hi Donald Farms – you say you planted asparagus this year. I hope you do get a good crop, I’ve sown seed this year and I’ve got 3 years to wait for my crop
    Donald Farms:

  7. Lyn Gamble says:

    Horse raddish root can be bought at Morrisons probably still have some

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