The Processed Process: How To Prepare Horseradish

It’s always good to have a back up plan. We know that for time-crunched chefs around the country, grating fresh horseradish can seem like an unnecessary, time-consuming activity. However, with a few simple steps, it’s easy to create a back-stock of prepared horseradish that’ll save you time and ensure none of your horseradish goes to waste. Alleviate some stress with these straightforward tips.

  • After selecting your horseradish (we’d recommend avoiding large ones, as they tend to be very fibrous), peel the thick skin. Only peel what you intend to use, as horseradish tends to dry out and lose its flavor once peeled.
    • Pro Tip: Need some more help on selecting? Check out our guide!
  • Next, cube your horseradish and place inside a food processor with vinegar, water, and salt.Try to do this as quickly as possible, because the strong flavors of horseradish will start to mellow out once exposed to vinegar.
  • Run the mixture through the food processor until finely chopped. From this point on, we’d advise against breathing through your nose, as the strong scent of chopped horseradish can irritate your senses.
  • If you’re unhappy with the texture of your horseradish, there are a few ways to change it. For a thicker texture, strain out excess water and puree again with small amounts of salt and vinegar. On the flip side, add water to your puree and mix to make it thinner.
  • Once you’re happy with your horseradish, transfer to an airtight, glass container. Try and avoid physical contact with your horseradish to limit skin irritation.
  • Finally, store your prepared horseradish in the refrigerator, where it will last 2-4 weeks.