My favorite way to use this sauce is on cold roast beef sandwiches. But it really complements a variety of foods.—Jan Roat, Red Lodge, Montana
- 1 cup cubed peeled horseradish root (1/2-inch pieces)
- 3/4 cup vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes. Yield: 1-1/4 cups.
Originally published as Homemade Horseradish in Taste of Home August/September 1995, p41
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