Basic Horseradish Condiment

This is how I make a basic horseradish paste. If you're lucky enough you have horseradish in your garden. Or maybe a friend or family member will give you a few roots. Please keep in mind that horseradish - given the right conditions - can be invasive, especially in warmer climates (see the picture of our garden). Any little root you toss into the garden will grow roots and become a plant.

The horseradish paste can be used in a variety of ways:

Mix with a little whipped cream or sour cream and salt for a fresh dip that goes well with smoked salmon. Stir a tablespoon full into a white sauce to accompany corned beef or fish. I love it on fresh buttered rye bread. If you love a bit of zing in your food you'll soon discover many ways to incorporate this delicious condiment.

Horseradish roots, olive oil, apple cider vinegar, sea salt, sugar. Optional: mayonnaise, cream.

Cutting board, sharp knife, optional potato peeler, food processor, clean jars.

Start by scrubbing off all loose soil and stones, cutting off the very tiny rooty bits.

Wash and brush some more until all the roots are as clean as possible.

Peel the roots. I use a potato peeler, but a sharp little knife will do, too.

Cut peeled roots into small bits. WARNING: Horseradish contains sharp volatile oils and is quite pungent - more so than onions. It can sting on your hands and in your eyes. At this stage you might want to put on gloves and some people are so sensitive they even have to wear goggles, too.

Fill the small bits into a food processor and blend. WARNING: When opening the food processor after blending - do NOT try to sniff the aroma by putting your face close to the bowl. It will sting your eyes and nose badly! Keep kids away.

Mix with olive oil, apple cider vinegar, and sea salt and sugar to taste. There are no measurements because amounts are very personal and depend on your preference. If you want the condiment more creamy, add some mayonnaise and/or cream. The preparation keeps in the fridge for many months.