# Looking for horseradish recipes

**URL:** <https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071>\
**Category:** Cafe Society\
**Created:** [June 6, 2005, 1:41am UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071 "2005-06-06T01:41:28Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![lk1932](https://avatars.discourse-cdn.com/v4/letter/l/aeb1de/32.png) [@lk1932](https://boards.straightdope.com/u/lk1932)\
**Post date:** [June 6, 2005, 1:41am UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071/1 "2005-06-06T01:41:28Z")

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I can remember my dad making home made horesradish but I don’t remember just how it was done. I know that he ground the horseradish root and added Vinegar, salt an sugar but do not remember the amounts used. Anybody have a good recipe?

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**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\
**Post date:** [June 6, 2005, 1:58am UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071/2 "2005-06-06T01:58:20Z")

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I use the recipe from the University of Illinois Extension service:  
[Growing Horseradish in the home garden](http://web.extension.uiuc.edu/champaign/homeowners/001106.html)

> [@](#):
>
> A basic recipe is to fill a blender half full with diced horseradish, add a small amount of water and ice, and grind to desired consistency. To preserve and enhance the flavor, add two or three tablespoons of white vinegar (not cider vinegar) and a half-teaspoon of salt or one tablespoon of sugar. Vinegar stops the heat building enzyme activity caused by crushing. So for a milder sauce, add the vinegar immediately. For a hotter sauce, wait a few minutes after grinding before adding the vinegar. Place in clean jars. Don’t fill the jars too full. Cover tightly. Store in the refrigerator or freezer.

I use a food processor rather than a blender, and do it outside to minimize the effect of the highly irritating fumes produced. Waiting about 10 minutes before adding the vinegar provides considerable heat. Freeze the extra jars for maximal flavor preservation.

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**Author:** ![adirondack\_mike](https://avatars.discourse-cdn.com/v4/letter/a/b5a626/32.png) [@adirondack\_mike](https://boards.straightdope.com/u/adirondack_mike)\
**Post date:** [June 6, 2005, 2:00am UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071/3 "2005-06-06T02:00:26Z")

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That sounds about the way I cook. Peel the horseradish. Grate the horseradish. Add enough vinegar to give it the right consistency. Salt and sugar to taste.

The last part being the hardest.

YMMV

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**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\
**Post date:** [June 6, 2005, 10:49am UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071/4 "2005-06-06T10:49:08Z")

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Cafe Society is more suited to recipes.

So, I’ll move this from GQ.

**samclem** –GQ moderator

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**Author:** ![AskNott](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asknott/32/5790_2.png) [@AskNott](https://boards.straightdope.com/u/AskNott)\
**Post date:** [June 6, 2005, 6:26pm UTC](https://boards.straightdope.com/t/looking-for-horseradish-recipes/307071/5 "2005-06-06T18:26:17Z")

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I’ve heard more than one story of a cook driven out of her own house by a batch of horseradish under construction. One had to call in a fireman with a respirator mask to go in and open the windows. At that point, the next door neighbors had to evacuate, too.

**Squink** wasn’t kidding about making it outdoors.