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Creamy horseradish

7

  • Makes1 1/2 cups
Creamy horseradish

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

Chatelaine Triple Tested

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

Ingredients

  • 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

Instructions

  • 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.

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