Creamy horseradish



1 1/2 cups

Creamy horseradish

Top: Honey-mustard horseradish, Centre: Creamy horseradish, Right: Beet horseradish

Make other condiments jealous with this peppery sauce. It packs the perfect kicked-up punch when it's made from scratch.


  • 1 1/4 cups peeled and cubed fresh horseradish root , about 250 g
  • mayonnaise
  • 3/4 cup white vinegar
  • 1 tsp granulated sugar
  • 1 tsp salt


  • WHIRL horseradish with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Stir equal parts horseradish and mayonnaise in a small bowl until smooth. Scrape into a 500-mL jar and refrigerate up to 1 month.

Switch it up

Try using our creamy horseradish in a spicy coleslaw.

Spicy slaw: Combine a 397-g bag coleslaw with 1/4 cup chopped fresh parsley and 1/2 cup Creamy Horseradish. Refrigerate at least 1 hour before serving.