Golden Horseradish


  • cup scraped carrot, cut into small chunks
  • Enough fresh horseradish root to yield about 1 cup when grated (about 2 cups of peeled chunks)
  • About ¼ cup cider vinegar
  • About 1 teaspoon kosher salt
  • ½ cup fresh carrot juice (see Cook’s Note)
  • Sugar (optional)


In a small saucepan, boil the carrots in lightly salted water until very tender. Drain and rinse with cold water until cool. Pat dry and set aside.

Place horseradish in a food processor fitted with the steel blade and grind until coarsely grated. With the machine on, add through the feed tube vinegar, salt, and ¼ cup of the carrot juice. Continue processing just until the horseradish is finely grated, but not reduced to a puree. Averting your face when removing the processor lid (to avoid the noxious fumes), scrape down the bowl. With the machine on, add the cooked carrots, alternating with the remaining ¼ cup carrot juice. Remembering again to avert your face, transfer the contents (including the liquid) to a bowl. Mix very well, cover tightly, and refrigerate for at least 3 hours so the flavors mingle.

Stir well and if needed, adjust the vinegar and salt before serving. The combination of the cooked carrot and carrot juice brings a delicate, vegetal sweetness to the sauce without added sugar. If you prefer a sweeter-tasting sauce, add a pinch or two of sugar.

Store refrigerated in a tightly covered glass jar. Serve leftover sauce with beef or mix with mayonnaise for cold poultry; combined with mayonnaise or sour cream, it is a perfect foil for richly-flavored poached, smoked, or fried fish.