Another Tutorial-Horseradish Sauce

This is a post from a couple of years ago, but I thought I'd run it again, as this is what I'll be doing today.

It's one of those days when the list is longer than the amount of hours.  I HAVE to get to shearing today and no matter how nice it is out, we have to have school.  No more playing hookie.  Carrots need to be pulled and homes found for a few cabbages. 

I was up early and made some horseradish sauce, so you guys get another tutorial!  How blessed are you?

Warning-This stuff is strong and you may want to wear safety glasses.  No joke.

I dug up the horseradish yesterday and ended up with some nice straight roots this year-

Next peel these, either with a knife or a peeler.  I like a knife better-

Now chop these into smaller pieces.  You can process them in a blender or in a food processor.  I used my food processor because it goes faster and chops finer.

I added a teaspoon of vinegar for each batch that I chopped.  If you're using a blender, you may need more.  This is the horseradish all chopped-

I ended up with about four cups of ground horseradish. If  you're using a blender, you can just keep the ground horseradish in there as  you add the rest of the ingredients.  Next, I ground up a bulb of garlic and added it along with about 1/2 cup of olive oil, 1 cup of cider vinegar, 2 teaspoons salt, and 1/3 cup honey.  If you'd like your sauce to be more saucey, add more vinegar.

The finished product-

I don't can horseradish.  Just stick it in the fridge and it'll keep for months.  It does lose it's bite the longer you keep it. 

I use horseradish on all types of meat and on some sandwiches.  My dad loves it and I usually give him at least half of my harvest.

Enjoy!