Yet another of this wuffy's "basics" recipes, to be used in other items to follow. This time we're making "Prepared" horseradish from raw horseradish root.

Unless your grow your own, these roots are getting harder to find. Some farmer's markets will still have them. And occasionally "Whole Foods" and similar stores will have some.

The supermarket versions will have been cut and harvested some time ago, so you need to treat them somewhat differently than those fresh from the ground. Cut horseradish goes "bad" at the cut site within about a half hour. Same goes for chopped or pealed roots. So you need to work with them quickly and remove the cut portions of the market roots before you use them.

Also, the timing on adding the acid (vinegar or lemon juice) is critical. The heat of Horseradish is an enzymatic reaction. Vinegar halts this reaction. Therefor, the pureed root will get stronger as it rests, and then begin deteriorating. 3-4 minutes is the longest to wait, for the very hottest horseradish. Adding the vinegar about a minute after processing is hot enough for most folks.

Horseradish can be mixed into cream sauces for beef or fish, mixed with tomato ketchup for cocktail sauce, added to potatoes, used to spice up crusty coatings, or many other recipes.

!!Caution!!
The fumes from the processing of horseradish root are far stronger than the "worst" sliced onion you have encountered! Keep your face away from the bowl.
If possible, process under your range top hood with the fans on, to help suck away the fumes.


Ingredients:
Horseradish Root
White Vinegar or Lemon Juice
Salt
Water (optional)

Directions:
Fresh Horseradish goes bad within a half hour of being cut, so you must remove the cut ends of store-bought horseradish root. Trim them about 1/2 inch from the cut.

Peel the root with a vegetable peeler.

Chop the root into 1/2 to 1 inch sections.

Place chopped root into a small food processor bowl. Add a tablespoon or 2 of water to loosen things up as they process.

If possible, place your food processor under your range hood and turn the fans on high (the fumes are KILLER!).

Process the chopped root, scraping down the sides of the bowl if needed, until the result is ground up as fine as you wish.

Add the acid (vinegar or lemon juice) timed to your prefered hotness. Immediately for the mildest and about 3-4 minutes after processing for the hottest. A ratio of 2-3 Tablespoons vinegar per cup of processed horseradish is about right.

Add 1/2 - 1 teaspoon of salt per cup of puree.

Pulse the processor to combine.

Transfer to a jar with a sealed top.

Will keep in the refrigerator 3-4 weeks, or longer in the freezer.

Options:
You can use Lemon Juice or Cider Vinegar for a slightly different flavor.

You can put the acid (Lemon Juice or Vinegar) directly in the food processor instead of the water.

You can also grate the horseradish with a micro-plane or grater, instead of processing it. This is useful if just making a small amount. Gloves are recommended and DON'T TOUCH YOUR EYES!