Horseradish Sauce

Time to make horseradish sauce, again.  Thought I'd show you how I do it, and the recipe I use.

Warning-this stuff is hot so 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.

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!