Horseradish cream sauce
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1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. 
Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.



Prepared Horseradish
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1 (8 to 10-inch long) piece horseradish root (4 to 5 ounces)
2 tablespoons water, more as needed
1 tablespoon white vinegar, more as needed
Pinch salt

Grate the root (or use a processor)
Add a couple of tablespoons of water.
Process/mix until well ground, adding more water a teaspoon at a time if needed.
Wait. ** The longer you wait, the hotter the product. **
Add a tablespoon of white vinegar and a pinch of salt to the mixture.
Pulse to combine.

You can use apple cider vinegar if you want.
You can use sugar instead of salt if you want.
Both of the above alternatives are supposed to make it hotter.




Notes for growing horseradish
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1) It spreads and is near impossible to kill. Plant it somewhere that spreading is ok. I have mine near my compost bins.
2) I planted in the fall and harvest the next fall. I wait until after a hard freeze but before ground freezes. I dig everything up and then replant one of the large roots.
3) Cut the root at an angle and plant horizontally. Really it probably doesn't matter that much. Horseradish is one of the easiest things to grow.
4) Use smaller roots to process. The size of a finger or thumb. The bigger ones get a bit woody.
5) And as everyone mentioned do your processing outside or in the garage. The fumes when you open the processor will burn terribly.
6) Don't get hung up on the measuring. I add a little water, some salt, some sugar then some vinegar. I wait about a minute for the vinegar but I like it hot. Keep some Ritz crackers on hand to taste and adjust.
7) I freeze all of mine except one. When that runs out, thaw one. Keeps about a year and does mellow with time but not that much.