Homemade Horseradish

Preparation info

  • Makes About

    ā…” Cup

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About


  • 6 to 8 ounces fresh horseradish (about the size of a smallish banana)
  • 2Ā½ teaspoons sugar, preferably superfine, or to taste
  • Ā¾ teaspoon coarse (kosher) salt or sea salt, plus more to taste
  • Juice of Ā½ lemon
  • Ā¼ cup rice wine vinegar or white wine vinegar, or more to taste


    1. With a paring knife, cut away the woody outer coating of the horseradish and discard. Finely grate it into a medium bowl; you should have about 1 cup or slightly more.
    2. Add the sugar, salt, lemon juice, and vinegar, stirring to combine the ingredients. If you use white wine vinegar, you may need slightly less. Taste (the horseradish is very hot at this stage) and add more sugar and/or salt to taste. If necessary, add more vinegar; the mixture should be moist but not soupy Cover with plastic wrap and refrigerate for at least 2 hours.
    3. Taste and add more of anything to taste. I usually add a good pinch more salt, a pinch of sugar, if needed, and a drizzle more rice vinegar to moisten. Transfer the horseradish to a ramekin or small custard cup, cover with plastic wrap, and refrigerate until serving.