- firm, fresh horseradish root
- white vinegar
- Buy firm, fresh horseradish roots in whatever quantity you wish. Since the sauce will freeze well, it is more efficient to process a larger amount at once if you will be using a lot in about a year.
- First peel the root. It may then be left whole and grated by hand or chopped and ground but the best way of processing is in a blender or food processor.