Make your own… Horseradish Sauce

Fresh horseradish is great – much better than the stuff you get in jars.

Bottled Horseradish - Hot or mild?
Bottled horseradish - Hot or mild?

It has a whole range of uses – not just for roast beef.  Horseradish isn’t often seen in mainstream UK supermarkets, but can be found in farm shops or you can grow your own.  If you don’t know what to look for, keep an eye our for a something that looks like a phallic parsnip

Horseradish can be very pungent – the volatile oils it gives off when bruised or grated are very strong indeed, and care is needed when preparing.  However, knowing how to ‘control’ the volatility gives you a choice – how hot do you want your horseradish to be?  Adding vinegar stabilises the reaction and stops the sauce getting any hotter

Below I’ve provided 2 alternatives for a mild and a hot horesradish sauce.  This is just a basic recipe for use in other dishes, for example a Horseradish cream for roast beef, Horseradish Mash or Brussels Sprout and Horseradish Pate

Buy small roots if possible, as the flavour is at it’s best for maybe a couple of months after it’s made.  Store in the fridge to preserve the flavour (that goes for the Horseradish roots too)

Makes 1 * 4 oz/ 110 ml Jar


  • Fresh Horseradish Root
  • 2-3 tbsp Cider Vinegar


  • Peel the horseradish root with a vegetable peeler.  Only peel as much as you need and return the rest of the root to the fridge
  • Rinse the root and grate into a glass bowl.  Use caution – try not to breath in the fumes.  Alternatively use a food processor
  • IF you want a milder horseradish sauce, add the vinegar immediately and stir well
  • Alternatively, if you want a hotter sauce, WAIT for about 3 minutes whilst the flavour develops before adding the vinegar, then stir well
  • Bottle up into a small sterilized jar, seal and store in the fridge

For Horseradish Cream, stir a couple of spoonfuls into some double cream or creme fraiche and add a little salt and sugar

Horseradish root
Horseradish root



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