Makes about a cup

If you’re a real horseradish fan, you most likely find the little jars in the grocery store a bit underwhelming.  Well, never fear.  Help is here.  The recipe below is true horseradish, not horseradish sauce.  If you like hot, hot and hotter, this is excellent on meats and sandwiches.  This will keep indefinitely when refrigerated, however it does get milder as it sits.  A spoon full of this can be used to enhance many sauces, marinades, dressings and vinaigrettes.  Try putting a bit of it into a standard white sauce to make an excellent sauce for poached fish.  If you prefer a less aggressive condiment, you use this as a base for making your horseradish sauce or cream. 

Many produce departments now carry fresh horseradish root.  By the thickest and least dry looking one you can find.  Don’t be afraid to get a large one because the stuff keeps for ages in the fridge.  Don’t be put off by its looks.  It’s an ugly beast and will most likely be dirty to boot, but that’s what fresh running water and scrub brushes are for.  Also, sometimes the root has become dried out and looks shriveled.  Put it in a zip-loc bag with some water and leave it in the crisper drawer for a few days and it will rehydrate.   Of course if you want truly fresh, you will grow your own because the fresher the better.  

Fresh horseradish root

1 teaspoon sugar or to taste

pinch of salt

cider vinegar