How to Make Prepared "Hot" Horseradish - Homemade Horseradish Recipe
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- Опубліковано 6 чер 2024
- Learn how to make a homemade Prepared Horseradish recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy prepared Horseradish recipe!
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Check out the recipe: www.allrecipes.com/Recipe/244945/Homemade-Prepared-Hot-Horseradish/
Pllll ppp
I asked my Dad how he did it - he said "Easy, Put the root into a brown paper bag, put the bag on Aunt Kate's porch. Come back a week later and its in little jars!"
lol
🤣
That's the way I learned it, too.. Only I substituted Aunt Kate with another aunt!
LOL!
Thanks for a great laugh !!!!
At 70 yrs. It takes a bit to recall my Grampa hand grinding quarts, tears streaming, the only time ANYONE ever saw such a sight ..
Thats how I remember it, being hand ground.
Actually I did wonder how horseradish was prepared - thank you sir!
PS re waiting two minutes I found this in Wikipedia: "The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time." So the two minutes before adding vinegar lets the mustard oil form. Adding the vinegar then preserves the oil. Cool!
+sitearm Thank you!
+Food Wishes /me blushes... de nada : )
+Nitron DSP - Fermenting garlic also takes out the heat but preserves the flavor. In fact, lactofermented garlic is so delicious that you can eat the cloves whole, even if you have a sensitive palate. Plus, the anthocyanins/sulfur present in the garlic turn it blue during fermentation, making for a great visual.
We always grew it, definitely grind it outside or be prepared to cry all day.
@@sitearm thank you :)
Prepared horseradish is one of the main condiments in Poland - right next to mustard. I can't imagine it not being in any store ;)
As for homemade horseradish: we don't use food processors, we grate. Yes, yes we do. Tear gas fumes included ;) A little grated beetroot is a popular addition: it gives the horseradish a nice pink-violet color.
Asia Pietrulewicz I'm from a Polish jew family and we won't make it without a beetroot. We also add a tiny bit of sugar.
It's in every regular grocery store, the only problem is finding which refrigerator section they put it.
My dad added the beetroot also. He grated it by hand too! It was the best. My grandma was Polish and my grandpa was Ukrainian. Best stuff ever. I used to eat it by the spoonful when I had a cold.
Same in Slovakia
It's available in most places in England too. I just dug up some wild horseradish and I'm going to try making this myself, not sure how it will turn out, the roots weren't as big as the ones on this video.
I grow horseradish in the garden every year. Learned my lesson of the fumes. I grind mine outside, safer that way.
Chef John, thanks for all the hard work you put into these videos and all the great recipes !! Brian
I just got done making my first batch of this and want to thank you for the advice on being aware when the top comes off the food processor ! I ended up with 2 pints and a half pint out of my batch . I like horse radish on fried egg sandwiches.Thanks for the great video .
remember my uncle and friends ground some horseradish. it was a hot day, and someone got the bright idea, lets d0o it in the root cellar; 15 sec later they bailed out, 3 days later they could get the equipment. :)
My maternal great-grandfather used to grow horseradish in his back yard. He always prepared it outside.
Ive been watching you for years and remaking your recipes for years and this one is like the rest.....perfect and delicious 🙂 thanks for another hit.
Thank you for the recipe! I love horseradish and we eat quite a lot of it here in Switzerland in diverse sauces, dips and condiments. Have you ever tried to add horse radish to your Dijon mustard with a bit of acacia honey? It tastes fantastic (good base for a tangy salad dressing, salad with cubed apples, grated celery (root), cream, roasted walnuts .. or raw beetroot finely grated with that horseradish mustard dip/+garlic and cubed pears....mmmh!
Top notch video as always Chef Jon. I appreciate the production value of your channel.
Omg!!! I just tried your beef on weck recipe (which was AMAZING!!!) this past labor day weekend and was wondering how to make homemade horseradish!!! You're the best Chef John!!!
Boom! Another fantastic recipe! Thanks chef!!!! We could never find horseradish sauce that was hot enough so decided to try this recipe out but instead of waiting 2 minutes we gave it 5 and it was a perfect level of pain. Never again will I waste my money on cheap store bought sauce. This recipe exceeds all expectations!
hey chef John! You are the man when it comes to cooking. I always use your recipes and each time it rocks! I'm hoping you can do a coconut shrimp recipe one day. I've seen a few that just does not seem helpful and in touch with their subscribers like. you do. I'll be on the lookout. Take care
This is exactly how I usually make my own. I like watching your videos; I've learnt many things from you; thanks.
Nicely done Chef John! Fresh, when you can make it is really delicious. Thank you for sharing these talented video's. Blessings ChefMike
Now this brings back memories of my grandmother making horseradish. She loved it hotter than noon and harvest the root after several seasons as she claimed it made it more pungent. My mother called it "Rip Snort" and it certainly had a very strong kick to it.
Love your videos!
James, I need some clarity. If I plant a horseradish rhiszome in spring, for a more pungent end product, don't harvest in the fall. Let it stay in place over winter and harvest the following fall. Do I have it right? Thank you in advance.
@@joe18750 You got it right, enjoy!!
@@jamesstanlake4064 Wow! That's valuable knowledge. Thank you again.
Rip Snort! Thats hilarious!!😂
We , (I'm sure sure I speak for everyone) just love you Chef John 💖💗💓💓💓💞💞💞💕💕💕💕💕💟💟💟💟❣❣❣💔💔💔❤🧡💚💚💙💙💜💜💜😀 thanks for all the amazing recipes 😀
Awesome. I’d probably throw a few garlic cloves in that mixture as well.
Some years ago when my vicious grandmother from a little village in western Slovakia made this, she told me to sniff it right after she processed fresh and reaaaly strong horseradish. I was a little kid back then so I did it - instant regret. It nearly blew my brain away.
I love this thing... :D
and you learned who needs drugs !
Funny timing Chef John! My boyfriend discovered just yesterday your channel while borrowing my pc, he saw the pastrami bbq video, and the pickles video... now with this recipe he will be yours forever! You read minds!!! What a food wish ahahah.... he is always complaining in not finding the real hot enough horseradish sauce.
I absolutely love horseradish. I should definitely try making my own!
I loved you're narration on this! LOL
Will be trying this recipe for certain. Thanks from North Carolina!
Now that we're getting into fall and some veggies are cheap, how about doing a video on making your own giardiniera? It's pretty easy and delicious.
I make this around this time as well and I've always used a micro grater to make this. It gives the final product a much better texture than the food processor. The final product from the food processor has a grimy feel while the micro grated gives it a much better feel on the pallet. I also add a touch of sugar which reduces the heat as well. I second the be very careful of the fumes. I almost burnt out my nasal cavity very badly the first time I made this. Very potent stuff.
That is one simple and amazing recipe!
This is so easy, why have I not tried this before ! Wondering how easy it would be / how well it would last, to add additional flavors like garlic, jalapeño, or maybe something sweeter like a date or other dried fruit to this... thanks for the inspiration !
Just made this today for Christmas rib roast - in the very well ventilated garage. 😃 Thanks for the tip and recipe, sir!
If anyone can't find it in their grocery store whole foods has it refrigerated in the dairy section, close to the miso paste FYI
I love Le Parfait jars sooooo much! Thanks Chef
Man I love this stuff, thanks for the video I will definitely try to make this now
Thanks for the tips it will be my first harvest in the fall and every bit of help is surely appreciated thanks
thank you I am going to do this same thing tomorrow!!!! Again thank you, for the video, and your time.. Plus thumbs up. great recipe...
Best recipe 👍... THANK YOU!!!
You're my favorite chef John. wish I could be like you!
+Brad Lockard You can! I mean, you are.
+Brad Lockard I actually prefer other chef Johns.
Yeah, the " , " makse a huge difference.
+Brad Lockard How many chefs named John do you know???
ChlepZeSzynkom Whoa man you're too damn funny.
ChlepZeSzynkom makse? What the hell is that? Learning to type makes a world of difference also.
Always wanted to learn how to make that, wish it looked more appetizing :)
Thanks for recipe chef!
Looks delicious. I love horseradish. Great recipe. :)
I LOVE horseradish! I could eat it right out of that jar! I'm lucky in that I can get it fresh "prepared" locally, so I don't *need* to do it myself, but you have me intrigued, so I may have to try it anyway.
My grandma used to make horseradish "condiment" - it was beneath her to buy a ready-made things. She would grate it manually (food processors were also beneath her). And yes, for a milder (kids') option, she would mix salt and vinegar in as soon as it was done; and waited a while for a full-flavor (adult) version.
damn chef what haven't you cook! You gotta be the most knowledgeable chef out there. whenever I've tried to make something new you already made it lol. Keep it up chef good job!
PS: Your vids are greatest of all time.
I also make my own, and it also has a curative quality, I just use a fine grater rather than the blender, and try to breaty normally. It really helped me with a sinus infection, but be careful doing this because you may faint or get a nose bleed.
I absolutely LOVE my hot horseradish!!! The name of it that I buy is Nasal Napalm now, but want to make my own. I laughed so hard at your video during the blending part, great video!!!
Great video! Thanks John
Just love fresh horse radish. I also put in pickled beet juice. Just the Polish in me. Thanks for the info. Never knew it could be frozen.
Good stuff chef John
You're the Mister Ed of what to put on your head....priceless advice!❤😂😊
Great narration!
I generally make my horseradish on the back deck because of the pungent aroma, UNLESS I have fruit flies that came in with some of the produce from the garden, If you have fruit flies in the house when making this, they will pack their bags and move to the neighbours with little tears in their eyes as they leave.:)
I wish my mom watched this video before blending horseradish in the food processor.
She was hit with a mustard gas cloud when she went to smell the processed horseradish.
Thanks! Love that food processor. Which one is it?
Greatest. Commntary. EVER!
In my youth, my great uncle grew lots of horseradish. We would grind it outside with a crank grinder. The stuff that was destined for another of my uncles always got lots of garlic grated along with the horseradish. At the time, I thought being asked to help was punishment, but now I love the stuff.
If only I'd watched this before I went to the shops today and bought some prepared stuff!
If it looks like prepared horseradish, smells like prepared horseradish, and tastes like prepared horseradish, then logically it must be Velveeta.
Hahaha
IceDragon978
It also gives you smelly farts.
Only if you voted for biden
😂😂😂
Maybe it's Maybelline?
My father would grind (by hand) fresh horseradish every late summer. You could not sleep in the house for days for burning eyes.
grating is superior technique, but if you think onion grating is bad, try grating horseradish.
+Andrius Kačergius doing it away from the city and with a gas mask on will save you from dehydrating from the crying... or maybe not...
+Andrius Kačergius That is how my Aunt made it Grated it Its Teargas.
+Andrius Kačergius my food processor has a grinder attachment that contains all the grinding within the apparatus. very useful :)
For mild - grate straight into vinegar. For hotter, grind it into a bowl, wait 60 to 90 seconds, THEN add vinegar. Like developing a photograph, the vinegar fixes the hotness. If using a food processor, consider the processing time into the '2 minutes'.
Many, many years ago we used to grate horseradish at home by the open window. For that we used fine grater. You can mix grated horseradish with grated cooked red beets and serve it cold or warm with meat. Also, if it's too hot/spicy, you can add little sour cream to grated horseradish and have it with meat, sausage or ham sandwich. It's delicious. Horseradish with sour cream is also very good with hard boiled eggs.
Beaver Foods makes a horseradish but it has HFCS and other preservatives - no need. Thanks for making this video so I can enjoy the heat with no guilt!
Awesome thanks 👍
just add some green food colouring and you got western restaurant wasabi
Seriously.. How sad and true is that.
+1str0kesf0rever It''s not really sad, the flavor profiles are similar and most people couldn't afford real wasabi...
+RuralBreakfast Are you sure you've not be getting ripped off? Real authentic horseradish only retain it's flavour for a few hours. I've resided in Japan for 23 months and even the stuff I get in high class restaurants are the rehydrated paste (Which is still 10000x better than factory made ones) In fact I've only had real wasabi 3 time, each time in Shinzuoka, which I believe is the wasabi capital of the country.
Exactly you want cheap real wasabi go to the asian market and buy it powdered.
No wonder Wasabi burn doesn't last.
John, in the UK we can buy it with cream, and if not, I add my own, it's delicious. I haven't made my own from scratch but might give it a try.
I am from Topeka, KS, and a little deli that made the best horseradish pickles you have ever eaten. They closed the doors on April 30, 2022 so no more of those delicious little nougats to go with my deli sandwiches. I will have to make my own. Now I know how. I will use some of this freshly ground horseradish to make my own recipe. BTW, if anyone out there knows how to make Porubskys Hot Pickles I would love to get my hands on that recipe.
Now I am following your marvelous blog since a couple of months and admire it really. Since you always are questioning:"Whats your food wish?" I dare to ask about how you would prepare a vegetable tian?
What peeler are you using? Thanks, John.
When chopping or grating horseradish things called isothiocyanates are released from the root (giving the pungent hot bite we all know and love...).
Vinegar halts this reaction and stabilizes the flavor. So for a milder horseradish, add the vinegar right away and don't wait. But if you want it hotter, give it the minutes (or more!) that Chef John states here.
My aunts use to make this by hand when they were young. They said it was child abuse LOL!!! Great video =)
My grandmother used to grate her own, because this was before food processors. My mom used to say that when she did it, the gas was unbelievable.
Ventilation cannot be stressed enough! LOL I use our whole house exhaust system when I make it - I learned the hard way!
Wow. All I've gotta say is I've never gotten something so flavorful and spicy with just a food processor, salt and vinegar! Seriously, we were making bloody marys and couldn't figure it out. tried grating it on a microplane, grating on a large cheese grater, and peeling it down, but this. This is gold, Jerry. You, my friend, are my hero.
I remember my Mum making this to go with roast beef on a Sunday. My dad would go hunting it out in the countryside. Mum always added a little cream to the portion we were about to eat.
looks yummy
Damn. I just sold my last pair of old ski goggles on E-Bay. Thanks for the recipe.
You narrate cooking shows dude? Heck yeah!
You ain't kiddin' about the horseradish 'tear-gas'! My parents have been making this for years and I still have flashbacks about the one time my mom asked me to make it...
Thanks again, Chef John. At my present location I can't find prepared horseradish. And the horseradish sauce at the British store contains sugar and/or starch. Now I just have to learn how to ask for horseradish root in Portuguese.
Thank you very much
I recently dug up some horseradish that was growing in the wild. I'm going to try this tonight.
I'm curious; did your final product stay nice and snowy white over time? The one and only time I made it, it turned a pale dirty grey by the next day even though it was sealed and refrigerated.
I know this is 6yrs later but rhx u for the video. I have a horseradish root and idk what to do qith it. So this is perfect.
I grow my own. Commercial horseradish is harvested from the muddy Mississippi. If you like it full strength, grow your own and dig the roots on the coldest day. During the summer, it has no bite at all. I use a Vitamixer and add white vinegar right from the start and a pinch of canning salt. I make it soupy enough so it needs to be strained outside with a fine screen. Spoon it into tapered jars. It keeps excellent in the freezer and I dig more roots about Easter for spring horseradish. Mine is so hot, 1/4 teaspoon and you'll spit it in the sink.
Add beets for color and to make it taste extra amazing. Cant have pot roast without it.
The Jewish restaurant near me used to have this. Beetroot and Radish - excellent eating!
Is there a way to make this recipe keep for longer than a month? I doubt I can eat all I need to prepare from my garden this year?
Best horseradish recipe eeeVer... EEEEVERRR!!!
This on a Pit Beef sandwich would be amazing!
What's a pit beef?
MrGoatflakes
Fuck you know about pit beef spooby?
thanks for that!
Cool!
I love horseradish but am not keen and eager to make some so strong and not. What do you recommend to bring it down a few levels? And can you tell us how to process in jars so that they are shelf stable? Many thanks!
I made some before, brought it to work for us to use on some corned beef sandwiches, I warned them plenty of times, I sat there and watched my co worker slather on the sauce with the warning fresh in his mind saying " I've had horseradish before I can handle it" .....The first bite of his sandwich had me rolling in more tears than him from laughter...may his sinus cavity rest in peace. I think he is still hurting ten years later... he was warned.
That really is superior. 5:07.
I like to mix horseradish with red beets, salt, sugar and vinegar. It makes a good cold relish. In east Europe they called it chrein. ( Chrain ).
i make this from time to time. it is so much better AND HOTTER than store stuff.
One of the former beef servers at Simson's on Strand in London once told me that he shopped daily for English and Swedish horseradish roots to make their horseradish sauce. Alas, I can get generic horseradish root here in Atlanta, but I wouldn't know an English root from a Swedish. Fantastic restaurant, to this day.
I just love the way he speaks!
I've recently been introduced to horseradish spiked buffalo wing sauce. This would go great in that. (Chef John, please do a horseradish buffalo wing vid!)
Horseradish is totally underrated! :)
Im not a fan of Horseradish Sauce but yours looks so good.
i ususally add mustard powder makes it taste amazing
Hi Chef John,
I just recently got some black radishes, and was wondering if using them to make horseradish would work out?
please let me know what you think, and if I would have to make any adjustments to the recipe?
Thanks a bunch!
I wondered the same, did you try it? How was it?