Grind the horseradish root in a food processor to a coarse texture.
⚙ Grinding in a Food ProcessorFood processor
💡Horseradish root stings: work with gloves, and keep your face away when you open the processor.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add the vinegar, sugar, lemon juice and salt and process again, to an even but not completely smooth texture.
Food processor
4
Transfer the horseradish to a clean glass jar; it keeps in the fridge up to two weeks.
JarRefrigerator
52calories
1 gprotein
12 gcarbs
0 gfat
● protein 6%● carbs 86%● fat 8%
Per serving (98 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
White vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about White vinegar →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (6)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Peeler· Also works: Paring knife (Wastes more of the fruit, slow)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
