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
, about 250 g
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.) Add honey and Dijon mustard, stir until smooth. Scrape into a 500-mL jar and refrigerate up to 1 month.