Horseradish Sauce Recipe

First catch your horseradish.

Horseradish isn't that easy to find in U.S. markets, I've only found it about 1 store in 4. However asian markets almost always have them. I love asian markets, they've always got the stuff that's hard to find, and with a busy one with a high turnover, the ingredients will be fresher too.

1 large piece of horseradish (1lb) with outer skin mostly removed
Horseradish, peeled2 tbsp vinegar
2 cups mayo
1 tsp paprika
Here is a one that has been peeled (ignore the ginger).

Cut the root in half and clean your juicer well. I use the Big Mouth Pro.
Hamilton Beach 67650 Big Mouth Pro Juice ExtractorPlace a clean new 4 gallon trash bag in the catch container, and juice one half of the horseradish. This will produce a small amount of juice, and a lot of grindings.
Watch out! The enzymes produced are a hell of a lot stronger than freshly chopped onions, so maybe do this outside, with swim-goggles on!

Combine the juice and grindings in a mixing bowl and mix in 1 tablespoon of vinegar to fix the flavors in.

According to Wikipedia, these enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), and will irritate your sinuses and eyes.

All you really need to know is that it stings a lot.

Take the other half of horseradish and grate it. Here I am using the Cuisinart 11 Cup. These gratings will give a nice texture to the final sauce.

Add these to the mixing bowl and mix in another tablespoon of vinegar.

Here are the horseradish juice, grindings and gratings just before mixing.

Then just add a couple cups of mayonnaise (more or less to taste), store in a jar, and keep in the fridge for up to a month.

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