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Horseradish Sauce

Condiments

Ingredients

For the prepared horseradish:
  • ⅓ lb (150g) horseradish root - peeled, ends trimmed, cut into 1/4-inch dice
  • ¼ cup water, or as needed - divided
  • ⅑ cup (1¾ tbsp) distilled white vinegar
  • ½ teaspoons kosher salt
For the horseradish sauce:
  • ½ cup sour cream
  • 2 tbsp extra-hot prepared horseradish
  • 2 tsp thinly sliced chives
  • ¼ tsp lemon juice
  • 1 pinch cayenne pepper

Method

For the prepared horseradish:

The fumes produced by this process are very intense and may cause burning eyes and runny noses if you're not in a well-ventilated space.

  1. 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).
  2. 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.
  3. 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.
  4. Transfer to airtight storage containers and refrigerate.
For the horseradish sauce:
  1. Stir together sour cream, prepared horseradish, chives, lemon juice, and cayenne pepper in a small bowl until well combined.
  2. Cover and chill in the refrigerator for at least 2 hours before serving.