Homemade Fresh Horseradish is the perfect accompaniment to Prime Rib or other beef recipes. Fresh horseradish will add spice to any dish. Goes especially great with beef such as Best Prime Rib Roast.
At Christmastime, I mistakenly thought I could use store-bought horseradish from a jar from the store. Once I looked at the ingredients I found that I would have to make my own. Luckily I live in Nevada, the USA where many restaurants serve Prime Rib and horseradish, so it makes finding horseradish in the local store easy. If you like creamy horseradish it is easy to make by mixing my horseradish with some sour cream or homemade Keto Coconut sour cream. So here is my recipe. It can be used with Mustard and Orange Horsey Sauce. Indeed this recipe is gluten-free as well.
Horseradish adds a unique spicy flavor to any Prime Rib or roast beef. In fact, many people use a small amount in place of mayonnaise or it can be added to some mayonnaise whether store-bought or homemade mayonnaise.
Furthermore, be very careful when making fresh horseradish as it is quite pungent. Whatever you do don’t open up the food processor and lean into the smell. It is indeed way more pungent than even cutting an onion.
Homemade Fresh Horseradish
Ingredients:
1-inch horseradish root
1/8 teaspoon salt
1/4 teaspoon white wine vinegar
1 teaspoon Nevada Sauce AKA Worcestershire Sauce
Directions:
First, peel horseradish root.
Secondly, cut 1 inch into disks.
Next, place coins of horseradish, vinegar and Nevada Sauce AKA Worcestershire Sauce in a food processor.
Continue processing until chopped.
Lastly, allow a couple of minutes if you want strong horseradish. If you want a milder horseradish, add the salt right away. Be careful as this smell is strong and can cause your eyes to water worse than chopped onions. Don’t lean over to smell it as it is very pungent. Makes approximately 1/4 cup and has twelve 1 teaspoon servings.
Homemade Fresh Horseradish Sauce
Ingredients
- 1 inch" horseradish root
- 1/8 tsp pink salt
- 1 tsp white wine vinegar
- 1 tsp Nevada Sauce AKA Worcestershire Sauce See recipe on my blog
Instructions
- First, peel horseradish root.
- Next, place coins of horseradish, vinegar and Nevada Sauce AKA Worcestershire Sauce in a food processor.
- Continue processing until chopped.
- Lastly, allow a couple of minutes if you want strong horseradish.
- If you want a milder horseradish, add the salt right away. Be careful as this smell is strong and can cause your eyes to water worse than chopped onions. Don't lean over to smell it as it is very pungent. Makes approximately 1/4 cup and has twelve 1 teaspoon servings.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 1 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 27 mg | 1 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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