Home horseradish: Why fresh beats store-bought every time
Easter holidays offer a chance to create products at home that we typically purchase in stores. This is particularly true for horseradish, where a homemade version is especially advantageous. Freshly grated horseradish is considerably more intense and aromatic than most jarred varieties. Even an amateur will discern the difference when it is added to a sauce or horseradish soup.
Not many people are aware, but freshly grated horseradish can make your eyes water even more than onions. Those with sensitive eyes are likely to shed quite a few tears while grating horseradish unless they are adequately prepared. Always remember not to rub your eyes in such circumstances, as it merely spreads the irritating substance across your eyelids.
What is in store-bought products?
When choosing ready-made grated horseradish in a jar, take note of the label. Many products include not only the aromatic vegetable but also numerous other, often unnecessary, and even harmful substances. Be cautious of the addition of preservatives such as sodium metabisulfite and thickening agents. A good product should contain over 60% horseradish and no more than 25 grams of sugar per 100 grams of content.
How to prevent horseradish from stinging your eyes?
Even with the finest jarred product, you won't achieve the intense and natural aroma that only freshly grated roots offer. To go through this process painlessly, consider these tips:
- Peel the horseradish using a peeler or a sharp knife.
- Next, place the roots in a bowl of cold water for 1 hour. You can add a few ice cubes or even put them in the freezer. If the horseradish was submerged in water, ensure it is thoroughly dried before grating.
- Ensure the room is well-ventilated. Turn on an exhaust fan or open a window wide.
- Grate the horseradish roots using the finest grater slots to release as much aroma as possible. After grating, squeeze out any excess water.
Add 1 ingredient to grated horseradish
Fresh horseradish quickly darkens, turning a dirty grey-brown colour. If you wish to achieve a colour similar to the jarred product, add a few drops of lemon juice or apple cider vinegar. To soften the horseradish flavour, you can also pour boiling water over it. Transfer the ready, grated horseradish into clean and sterilised jars.
You can also immediately mix part of the horseradish with sour cream or Greek yoghurt to create a delightful sauce for eggs or stuffed fish. Fancy it thicker? Add one or two tablespoons of mayonnaise. Enhance the horseradish sauce for Easter with the addition of grated apple or boiled eggs.
