By Grocery List Plus Editorial Staff | Published on June 14, 2026

Serves 2
31 cal · 17 min
Horseradish Sauce
Recipe GLPR281ec7e2904b3a
A sharp and pungent homemade horseradish sauce made by grating fresh horseradish root and blending it with vinegar and salt. This classic American condiment delivers bold, nose-clearing heat and is perfect alongside roasted meats, seafood, and sandwiches.
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Ingredients
4 ounces fresh horseradish root, peeled and cut into 1-2 inch chunks
3 tablespoons distilled white vinegar
1/4 teaspoon kosher salt
Directions
Peel the horseradish root and cut it into 1-2 inch chunks. Work in a well-ventilated area, as fresh horseradish releases pungent fumes during preparation.
Using a box grater or food processor, grate the horseradish chunks into fine shreds. If using a food processor, pulse until finely minced.
Transfer the grated horseradish to a small bowl. Add the distilled white vinegar and kosher salt, stirring well to combine.
Let the mixture rest for 2-3 minutes to allow the flavors to meld. Stir once more before serving or storing.
Comments
Horseradish root is the constraint here: you'll need to hunt for fresh root at Harris Teeter or Kroger's produce section, and many Charlotte-area Food Lion and Walmart locations don't stock it regularly, so budget a special trip or call ahead. The stated 17 minutes is honest if you have the root on hand, but grating fresh horseradish generates powerful fumes that demand ventilation and can make eyes stream, so add five minutes and open a window. The sauce keeps refrigerated for weeks, making it a one-time investment for multiple roasts or ham dinners, which suits the Southern table; cost per serving is under $1 once you have the root. This works best for cooks who already have a roast or brunch planned and want a traditional, shelf-stable condiment rather than a weeknight improvisation.
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