How to Make Prepared "Hot" Horseradish - Homemade Horseradish Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/244945/Homemade-Prepared-Hot-Horseradish/

[@JBHandcock]

Pllll ppp

[@hymanocohann2698]

At 70 yrs. It takes a bit to recall my Grampa hand grinding quarts, tears streaming, the only time ANYONE ever saw such a sight ..

[@neoasura]

Thats how I remember it, being hand ground.

[@joealtmaier9271]

I asked my Dad how he did it - he said "Easy, Put the root into a brown paper bag, put the bag on Aunt Kate's porch. Come back a week later and its in little jars!"

[@redherringbone]

lol

[@rosesnewbeginning3547]

🤣

[@jamesgrey13]

That's the way I learned it, too.. Only I substituted Aunt Kate with another aunt!

[@SeliahK]

LOL!

[@pennysnow6162]

Thanks for a great laugh !!!!

[@sitearm]

Actually I did wonder how horseradish was prepared - thank you sir! PS re waiting two minutes I found this in Wikipedia: "The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time." So the two minutes before adding vinegar lets the mustard oil form. Adding the vinegar then preserves the oil. Cool!

[@foodwishes]

+sitearm Thank you!

[@sitearm]

+Food Wishes /me blushes... de nada : )

[@AbsoluteHaven]

+Nitron DSP - Fermenting garlic also takes out the heat but preserves the flavor. In fact, lactofermented garlic is so delicious that you can eat the cloves whole, even if you have a sensitive palate. Plus, the anthocyanins/sulfur present in the garlic turn it blue during fermentation, making for a great visual.

[@lenalyles2712]

We always grew it, definitely grind it outside or be prepared to cry all day.

[@myqueen9811]

@@sitearm thank you :)

[@shinsetsu1985]

Prepared horseradish is one of the main condiments in Poland - right next to mustard. I can't imagine it not being in any store ;) As for homemade horseradish: we don't use food processors, we grate. Yes, yes we do. Tear gas fumes included ;) A little grated beetroot is a popular addition: it gives the horseradish a nice pink-violet color.

[@יונתןלוי-י1ז]

Asia Pietrulewicz I'm from a Polish jew family and we won't make it without a beetroot. We also add a tiny bit of sugar.

[@lenalyles2712]

It's in every regular grocery store, the only problem is finding which refrigerator section they put it.

[@Revelation18-4]

My dad added the beetroot also. He grated it by hand too! It was the best. My grandma was Polish and my grandpa was Ukrainian. Best stuff ever. I used to eat it by the spoonful when I had a cold.

[@FishikK]

Same in Slovakia

[@The_New_Abnormal_World_Order]

It's available in most places in England too. I just dug up some wild horseradish and I'm going to try making this myself, not sure how it will turn out, the roots weren't as big as the ones on this video.

[@brianmccormick5355]

I grow horseradish in the garden every year. Learned my lesson of the fumes. I grind mine outside, safer that way. Chef John, thanks for all the hard work you put into these videos and all the great recipes !! Brian

[@katzkatcher]

I just got done making my first batch of this and want to thank you for the advice on being aware when the top comes off the food processor ! I ended up with 2 pints and a half pint out of my batch . I like horse radish on fried egg sandwiches.Thanks for the great video .

[@jamesstanlake4064]

Now this brings back memories of my grandmother making horseradish. She loved it hotter than noon and harvest the root after several seasons as she claimed it made it more pungent. My mother called it "Rip Snort" and it certainly had a very strong kick to it. Love your videos!

[@joe18750]

James, I need some clarity. If I plant a horseradish rhiszome in spring, for a more pungent end product, don't harvest in the fall. Let it stay in place over winter and harvest the following fall. Do I have it right? Thank you in advance.

[@jamesstanlake4064]

@@joe18750 You got it right, enjoy!!

[@joe18750]

@@jamesstanlake4064 Wow! That's valuable knowledge. Thank you again.

[@chab1rd155]

Rip Snort! Thats hilarious!!😂

[@crivensro]

Thank you for the recipe! I love horseradish and we eat quite a lot of it here in Switzerland in diverse sauces, dips and condiments. Have you ever tried to add horse radish to your Dijon mustard with a bit of acacia honey? It tastes fantastic (good base for a tangy salad dressing, salad with cubed apples, grated celery (root), cream, roasted walnuts .. or raw beetroot finely grated with that horseradish mustard dip/+garlic and cubed pears....mmmh!

[@dianemilligan3839]

My maternal great-grandfather used to grow horseradish in his back yard. He always prepared it outside.

[@markduric7812]

I loved you're narration on this! LOL

[@lindastevens3547]

I grow my own. Commercial horseradish is harvested from the muddy Mississippi. If you like it full strength, grow your own and dig the roots on the coldest day. During the summer, it has no bite at all. I use a Vitamixer and add white vinegar right from the start and a pinch of canning salt. I make it soupy enough so it needs to be strained outside with a fine screen. Spoon it into tapered jars. It keeps excellent in the freezer and I dig more roots about Easter for spring horseradish. Mine is so hot, 1/4 teaspoon and you'll spit it in the sink.

[@jasonmartin9142]

Boom! Another fantastic recipe! Thanks chef!!!! We could never find horseradish sauce that was hot enough so decided to try this recipe out but instead of waiting 2 minutes we gave it 5 and it was a perfect level of pain. Never again will I waste my money on cheap store bought sauce. This recipe exceeds all expectations!

[@bradlockard905]

You're my favorite chef John. wish I could be like you!

[@foodwishes]

+Brad Lockard You can! I mean, you are.

[@l0r4kpl]

+Brad Lockard I actually prefer other chef Johns. Yeah, the " , " makse a huge difference.

[@Artbug]

+Brad Lockard How many chefs named John do you know???

[@bradlockard905]

ChlepZeSzynkom Whoa man you're too damn funny.

[@bradlockard905]

ChlepZeSzynkom makse? What the hell is that? Learning to type makes a world of difference also.

[@ssamo0911]

Some years ago when my vicious grandmother from a little village in western Slovakia made this, she told me to sniff it right after she processed fresh and reaaaly strong horseradish. I was a little kid back then so I did it - instant regret. It nearly blew my brain away. I love this thing... :D

[@deanyanko3326]

and you learned who needs drugs !

[@ohjustme]

If anyone can't find it in their grocery store whole foods has it refrigerated in the dairy section, close to the miso paste FYI

[@BigMeatSunday]

This is so easy, why have I not tried this before ! Wondering how easy it would be / how well it would last, to add additional flavors like garlic, jalapeño, or maybe something sweeter like a date or other dried fruit to this... thanks for the inspiration !

[@michaelsallee7534]

remember my uncle and friends ground some horseradish. it was a hot day, and someone got the bright idea, lets d0o it in the root cellar; 15 sec later they bailed out, 3 days later they could get the equipment. :)

[@enoda8]

Omg!!! I just tried your beef on weck recipe (which was AMAZING!!!) this past labor day weekend and was wondering how to make homemade horseradish!!! You're the best Chef John!!!

[@ionutstoian6892]

I also make my own, and it also has a curative quality, I just use a fine grater rather than the blender, and try to breaty normally. It really helped me with a sinus infection, but be careful doing this because you may faint or get a nose bleed.

[@darinkapopovic]

My grandma used to make horseradish "condiment" - it was beneath her to buy a ready-made things. She would grate it manually (food processors were also beneath her). And yes, for a milder (kids') option, she would mix salt and vinegar in as soon as it was done; and waited a while for a full-flavor (adult) version.

[@Blood1UTUBE]

I make this around this time as well and I've always used a micro grater to make this. It gives the final product a much better texture than the food processor. The final product from the food processor has a grimy feel while the micro grated gives it a much better feel on the pallet. I also add a touch of sugar which reduces the heat as well. I second the be very careful of the fumes. I almost burnt out my nasal cavity very badly the first time I made this. Very potent stuff.

[@jefflovelace6689]

Thanks for the tips it will be my first harvest in the fall and every bit of help is surely appreciated thanks

[@halo2glitcherz]

Top notch video as always Chef Jon. I appreciate the production value of your channel.

[@Alverant]

Now that we're getting into fall and some veggies are cheap, how about doing a video on making your own giardiniera? It's pretty easy and delicious.

[@erikawerkheiser55]

hey chef John! You are the man when it comes to cooking. I always use your recipes and each time it rocks! I'm hoping you can do a coconut shrimp recipe one day. I've seen a few that just does not seem helpful and in touch with their subscribers like. you do. I'll be on the lookout. Take care

[@momomils2982]

Awesome. I’d probably throw a few garlic cloves in that mixture as well.

[@stevepotter1068]

In my youth, my great uncle grew lots of horseradish. We would grind it outside with a crank grinder. The stuff that was destined for another of my uncles always got lots of garlic grated along with the horseradish. At the time, I thought being asked to help was punishment, but now I love the stuff.

[@winstonalpha1286]

Ive been watching you for years and remaking your recipes for years and this one is like the rest.....perfect and delicious 🙂 thanks for another hit.

[@RobertGriffin1970]

Will be trying this recipe for certain. Thanks from North Carolina!

[@Larryd1001]

did you use real or intimation horse?

[@DaidriveCJ]

Ba da bum. Coincidentally, I myself have wondered about the etymology of the word horseradish.

[@isabeau82]

+DaidriveCJ "Never thought of it, and I looked it up. Good explanation here: horseradish.org/horseradish-facts/horseradish-history/

[@DaidriveCJ]

isabeau82 Thank you, that was quite insightful! Sorry for the delay.

[@gmc9753]

+Larryd1001 Would that be donkeyradish?

[@Heghineh1]

Always wanted to learn how to make that, wish it looked more appetizing :) Thanks for recipe chef!

[@paulwagner688]

My grandmother used to grate her own, because this was before food processors. My mom used to say that when she did it, the gas was unbelievable.

[@Shilag]

I absolutely love horseradish. I should definitely try making my own!

[@inka3118]

Many, many years ago we used to grate horseradish at home by the open window. For that we used fine grater. You can mix grated horseradish with grated cooked red beets and serve it cold or warm with meat. Also, if it's too hot/spicy, you can add little sour cream to grated horseradish and have it with meat, sausage or ham sandwich. It's delicious. Horseradish with sour cream is also very good with hard boiled eggs.

[@TessCooks4u]

Looks delicious. I love horseradish. Great recipe. :)

[@kardas666]

grating is superior technique, but if you think onion grating is bad, try grating horseradish.

[@DaniloRiffo]

+Andrius Kačergius doing it away from the city and with a gas mask on will save you from dehydrating from the crying... or maybe not...

[@mrspike007able]

+Andrius Kačergius That is how my Aunt made it Grated it Its Teargas.

[@guguigugu]

+Andrius Kačergius my food processor has a grinder attachment that contains all the grinding within the apparatus. very useful :)

[@joealtmaier9271]

For mild - grate straight into vinegar. For hotter, grind it into a bowl, wait 60 to 90 seconds, THEN add vinegar. Like developing a photograph, the vinegar fixes the hotness. If using a food processor, consider the processing time into the '2 minutes'.

[@Danielseven-ir2mq]

That really is superior. 5:07. I like to mix horseradish with red beets, salt, sugar and vinegar. It makes a good cold relish. In east Europe they called it chrein. ( Chrain ).

[@Andy-vt7sl]

Just made this today for Christmas rib roast - in the very well ventilated garage. 😃 Thanks for the tip and recipe, sir!

[@Anonymoose]

I LOVE horseradish! I could eat it right out of that jar! I'm lucky in that I can get it fresh "prepared" locally, so I don't *need* to do it myself, but you have me intrigued, so I may have to try it anyway.

[@CookingWithCows]

just add some green food colouring and you got western restaurant wasabi

[@1str0kesf0rever3]

Seriously.. How sad and true is that.

[@kieramcadams4103]

+1str0kesf0rever It''s not really sad, the flavor profiles are similar and most people couldn't afford real wasabi...

[@krislove1167]

+RuralBreakfast Are you sure you've not be getting ripped off? Real authentic horseradish only retain it's flavour for a few hours. I've resided in Japan for 23 months and even the stuff I get in high class restaurants are the rehydrated paste (Which is still 10000x better than factory made ones) In fact I've only had real wasabi 3 time, each time in Shinzuoka, which I believe is the wasabi capital of the country.

[@catch.22]

Exactly you want cheap real wasabi go to the asian market and buy it powdered.

[@jimbettridge3123]

No wonder Wasabi burn doesn't last.

[@ChefJimmyJ]

I made this in the house once...ONCE! We had to evacuate leaving all the windows open for an hour. Make this Outside as it is delicious.

[@haninvan]

Chef John your narrating is the best thing ever.

[@skinnydee1886]

This is exactly how I usually make my own. I like watching your videos; I've learnt many things from you; thanks.

[@IceDragon978]

If it looks like prepared horseradish, smells like prepared horseradish, and tastes like prepared horseradish, then logically it must be Velveeta.

[@katekay]

Hahaha

[@JoseSanchez-bp7xz]

IceDragon978 It also gives you smelly farts.

[@jocmarrs6070]

Only if you voted for biden

[@afrprincess07]

😂😂😂

[@matthewleonmartin]

Maybe it's Maybelline?

[@teemmm538]

We , (I'm sure sure I speak for everyone) just love you Chef John 💖💗💓💓💓💞💞💞💕💕💕💕💕💟💟💟💟❣❣❣💔💔💔❤🧡💚💚💙💙💜💜💜😀 thanks for all the amazing recipes 😀

[@cloud_lost_in_thought]

You ain't kiddin' about the horseradish 'tear-gas'! My parents have been making this for years and I still have flashbacks about the one time my mom asked me to make it...

[@deniseosborne4045]

Just love fresh horse radish. I also put in pickled beet juice. Just the Polish in me. Thanks for the info. Never knew it could be frozen.

[@jackass007ify]

I remember my Mum making this to go with roast beef on a Sunday. My dad would go hunting it out in the countryside. Mum always added a little cream to the portion we were about to eat.

[@rosegranfors159]

I am from Topeka, KS, and a little deli that made the best horseradish pickles you have ever eaten. They closed the doors on April 30, 2022 so no more of those delicious little nougats to go with my deli sandwiches. I will have to make my own. Now I know how. I will use some of this freshly ground horseradish to make my own recipe. BTW, if anyone out there knows how to make Porubskys Hot Pickles I would love to get my hands on that recipe.

[@dannyduprey]

Thanks again, Chef John. At my present location I can't find prepared horseradish. And the horseradish sauce at the British store contains sugar and/or starch. Now I just have to learn how to ask for horseradish root in Portuguese.

[@freddygreen1968]

Add beets for color and to make it taste extra amazing. Cant have pot roast without it.

[@burlatsdemontaigne6147]

The Jewish restaurant near me used to have this. Beetroot and Radish - excellent eating!

[@eclipsedsonata]

When chopping or grating horseradish things called isothiocyanates are released from the root (giving the pungent hot bite we all know and love...). Vinegar halts this reaction and stabilizes the flavor. So for a milder horseradish, add the vinegar right away and don't wait. But if you want it hotter, give it the minutes (or more!) that Chef John states here.

[@charlesroberts6490]

Yeah you have to cut in small cubes or it won’t grind right also I only use salt vinegar a little sugar and distilled water for consistency

[@LovelyCrazyHead]

Funny timing Chef John! My boyfriend discovered just yesterday your channel while borrowing my pc, he saw the pastrami bbq video, and the pickles video... now with this recipe he will be yours forever! You read minds!!! What a food wish ahahah.... he is always complaining in not finding the real hot enough horseradish sauce.

[@Nic-bm5lf]

Beaver brand horse radish paste off amazon is really really good they sell sauses of all kinds too the wasabi horse radish sause is my favorite but everyone's gotta have horse radish paste around you can put it in pretty much everything except cereal

[@chefmike9945]

Nicely done Chef John! Fresh, when you can make it is really delicious. Thank you for sharing these talented video's. Blessings ChefMike

[@gigglesob]

Hi Chef John, I just recently got some black radishes, and was wondering if using them to make horseradish would work out? please let me know what you think, and if I would have to make any adjustments to the recipe? Thanks a bunch!

[@sn232]

I wondered the same, did you try it? How was it?

[@Andy-vt7sl]

Beaver Foods makes a horseradish but it has HFCS and other preservatives - no need. Thanks for making this video so I can enjoy the heat with no guilt!

[@heatnicoleher]

Horseradish is so easy to grow! And the leaves have an interesting and mild flavour :)

[@rideswithscissors]

+heather nicole You bet! It is so easy to grow you might be sorry you did it! I banished it to a far corner of my garden, and I am still digging up shoots where it used to grow. Some sand in the soil helps.

[@heatnicoleher]

yes, it is definitely invasive. it grows at the side of my house where there is very little traffic. perfect to harvest in time for canadian thanksgiving!

[@rideswithscissors]

+heather nicole Definitely not to be involved with crop rotation. Happy Thanksgiving!

[@davidh9844]

One of the former beef servers at Simson's on Strand in London once told me that he shopped daily for English and Swedish horseradish roots to make their horseradish sauce. Alas, I can get generic horseradish root here in Atlanta, but I wouldn't know an English root from a Swedish. Fantastic restaurant, to this day.

[@sartro4181]

Why did you take more off the thin end of the root than the thick end when it came time to trim down?

[@Robxdeep]

Yeah. The longer you wait before adding the vinegar, the more it slaps you in the face. The acid in form of the vinegar stops the chemicals from reacting with each other an stops the process of generating that spicy hotness.

[@patrikgibbons7560]

I absolutely LOVE my hot horseradish!!! The name of it that I buy is Nasal Napalm now, but want to make my own. I laughed so hard at your video during the blending part, great video!!!

[@JoeGP]

my father makes it by grating the horse radish by hand (which he is not allowed to do inside the house), takes about 2 hours and a lot of tears to make 2 jars worth and he also adds grated apples to it, to make it a little sweeter and not as spicy. P.S. it lasts a whole lot more the 1 month in the fridge, i mean it's used to preserve things, like pickles (or any other pickled vegetable)

[@anonymousme2159]

I've added daikon to mine before it muted the Heat just a bit

[@akarpowicz]

I made some once, but had to grate it. No food processor. I opened all the windows and had to step outside every few minutes. But it was delicious!

[@thisgoestoeleven]

At my small town (population: ~2000) grocery store the prepared horseradish is always in the little cooler near in the fish section with the smoked salmon, crabmeat, etc.

[@ChickenHues]

Ventilation cannot be stressed enough! LOL I use our whole house exhaust system when I make it - I learned the hard way!

[@guguigugu]

i make this from time to time. it is so much better AND HOTTER than store stuff.

[@ZeynabuLeVon]

I just love the way he speaks!

[@TheTinkerersWife]

Thx for the tutorial. Id be making it out in the garage or on the porch I think.😂 QUESTION... restauants that serve horserafish sauce on the side of prime rib or other beef steaks. Are they using a jarred horseradish they add to the sourcream? I have powdered horseradish I can use for some things but its not what the steak houses are using do was curious.

[@melindam2776]

We grate it at home, but outside. also use boiled water. Grating might be harsher on noses and eyes, but on the plus side, you would magically get rid off any nasal congestion and will feel the fresh air in your brain :)

[@suzz1776]

I know this is 6yrs later but rhx u for the video. I have a horseradish root and idk what to do qith it. So this is perfect.

[@sukigirlful]

John, in the UK we can buy it with cream, and if not, I add my own, it's delicious. I haven't made my own from scratch but might give it a try.

[@edirvine4285]

Man I love this stuff, thanks for the video I will definitely try to make this now

[@glaplayer627]

damn chef what haven't you cook! You gotta be the most knowledgeable chef out there. whenever I've tried to make something new you already made it lol. Keep it up chef good job!

[@DeathMadeTangible]

I wish my mom watched this video before blending horseradish in the food processor. She was hit with a mustard gas cloud when she went to smell the processed horseradish.

[@The_New_Abnormal_World_Order]

I recently dug up some horseradish that was growing in the wild. I'm going to try this tonight.

[@michaelmccaffrey7404]

This on a Pit Beef sandwich would be amazing!

[@MrGoatflakes]

What's a pit beef?

[@skeetorkiftwon]

MrGoatflakes Fuck you know about pit beef spooby?

[@prairiemountaineer]

I generally make my horseradish on the back deck because of the pungent aroma, UNLESS I have fruit flies that came in with some of the produce from the garden, If you have fruit flies in the house when making this, they will pack their bags and move to the neighbours with little tears in their eyes as they leave.:)

[@patnewson6908]

Thanks! Love that food processor. Which one is it?

[@benishangul2597]

Now I am following your marvelous blog since a couple of months and admire it really. Since you always are questioning:"Whats your food wish?" I dare to ask about how you would prepare a vegetable tian?

[@irenec8361]

My aunts use to make this by hand when they were young. They said it was child abuse LOL!!! Great video =)

[@PixieTrailSprite]

People who are looking for prepared horseradish won't find it on the condiment shelf. Most prepared horseradish is found in a refrigerator case--sometimes in the deli section, some places keep it wherever they keep fresh pickles and salsas. I'm going to try this because the prepared horseradish I buy is not as creamy and smooth as yours. Thanks!!!

[@charlesroberts6490]

Those fresh roots are getting very expensive in the stores so I grow my own now

[@galhaar2581]

In Hungary and I assume other eastern european countries, the horseradish is grated finely, not processed. This kind of preparation pretty much results in a somewhat stronger flavor and a much much smoother texture. If you want to make it traditionally however, you grate it in a small holed grater and mix it with the ingredients. The taste will be milder and in my opinion less harsh and somewhat more delicious (although sort of blunt) and the texture will be like grated carrot. Still retains the tear gas quality though, so if you decide to do it like this, same fume protection advice applies.

[@halpwr]

Wow. All I've gotta say is I've never gotten something so flavorful and spicy with just a food processor, salt and vinegar! Seriously, we were making bloody marys and couldn't figure it out. tried grating it on a microplane, grating on a large cheese grater, and peeling it down, but this. This is gold, Jerry. You, my friend, are my hero.

[@Bille994]

In the UK we have this traditionally with roast beef, I had no idea it was eaten in the US too!

[@ClazellM]

i ususally add mustard powder makes it taste amazing

[@stilltlrforlife]

I made some before, brought it to work for us to use on some corned beef sandwiches, I warned them plenty of times, I sat there and watched my co worker slather on the sauce with the warning fresh in his mind saying " I've had horseradish before I can handle it" .....The first bite of his sandwich had me rolling in more tears than him from laughter...may his sinus cavity rest in peace. I think he is still hurting ten years later... he was warned.

[@Dax893]

Damn. I just sold my last pair of old ski goggles on E-Bay. Thanks for the recipe.

[@rogerholloway8498]

My father would grind (by hand) fresh horseradish every late summer. You could not sleep in the house for days for burning eyes.

[@kelene7713]

You're the Mister Ed of what to put on your head....priceless advice!❤😂😊

[@russburton8517]

Never made my own but for sure look at doing it. The only problem I see, is a quart jar that lasts a month. I don't use that much horseradish sauce. Here in Utah the go to pure horseradish in Cordon's , made in Idaho, sold cold and is wonderful.

[@lizajane55555]

Eye searing gasses... sums it up! Our local cheese factory makes horseradish cheese, and for several days after - your eyes water when you visit the store part of the factory. A thin slice of horseradish cheese makes the best grilled cheese sandwich :)

[@cheekychicka]

I love horseradish but am not keen and eager to make some so strong and not. What do you recommend to bring it down a few levels? And can you tell us how to process in jars so that they are shelf stable? Many thanks!

[@cz1mmt]

I recommend not serving until the next day. The flavor and heat will mellow out. And yes! Resist the urge to smell or place your face near whatever equipment you may be using. To keep fresh longer turn the jar upside down in the fridge. Never heard of anyone doing this. But it works. Old family hack.

[@dwaynewladyka577]

That is one simple and amazing recipe!

[@MrPrezidentRB3]

I love Le Parfait jars sooooo much! Thanks Chef

[@chiraz111]

I'm curious; did your final product stay nice and snowy white over time? The one and only time I made it, it turned a pale dirty grey by the next day even though it was sealed and refrigerated.