Fresh Horseradish Root — 1 lb

Fresh horseradish root delivers the kind of sharp, sinus-clearing heat that no jarred product can replicate. When you grate it to order, volatile compounds release immediately — a fierce, clean heat that brightens prime rib, cuts through fatty oysters, and gives a bloody mary its backbone. This is what chefs mean when they say "prepared horseradish doesn't cut it."

🥩 Classic Pairings & Applications

• Prime rib & beef roasts: The definitive pairing — horseradish cream sauce made with fresh-grated root and crème fraîche
• Raw oysters: Mignonette with grated horseradish and shallots; adds heat without masking brine
• Bloody Mary: Fresh-grated root in the mix changes the drink entirely — smooth heat, no vinegar bite
• Smoked fish: Horseradish cream alongside gravlax, smoked salmon, or whitefish
• Charcuterie boards: A small ramekin of fresh horseradish cream elevates any cured meat spread
• Deviled eggs: A half-teaspoon of grated fresh horseradish in the yolk mix makes them unforgettable
• Roast beet salad: Horseradish vinaigrette or crème fraîche dollop alongside roasted beets

🔪 Preparation Methods

• Microplane/fine grater: Delivers the finest texture and most intense heat — use for sauces and dressings
• Box grater (large holes): Gives a coarser grind with a chunkier bite — good for rustic applications
• Food processor: Cube the peeled root, pulse with a splash of cold water; stop before it becomes a paste
• Peeling: Use a vegetable peeler or paring knife; the skin is rough and earthy
• Work quickly: Once cut, horseradish oxidizes and the flavor fades — grate at service for maximum heat
• Add acid to preserve: Stir grated horseradish with lemon juice or white wine vinegar immediately to freeze the heat level

👨‍🍳 Chef Tips

• Horseradish cream: 3 tbsp fresh-grated + ½ cup crème fraîche + 1 tsp Dijon + pinch of salt; rests 30 min before service
• Compound butter: Soften butter with fresh-grated horseradish, chives, and lemon zest — melt over steaks at the table
• Pickle brine finish: Add grated horseradish to pickle brine in the last 24 hours for a spiced-up quick pickle
• Mustard making: Combine with yellow mustard seeds, vinegar, and turmeric for house-made horseradish mustard
• Heat management: Acid lowers heat; fat (cream, butter) rounds it; salt enhances it

📦 Storage & Shelf Life

• Whole root: Wrap in a damp paper towel, store in a bag in the crisper — lasts 2–3 weeks
• Already cut: Wrap the cut end tightly; use within 1–2 weeks
• Freezing: Peel and freeze whole or in chunks; grate from frozen (often easier than fresh)
• Grated & acidulated: In a jar with vinegar, keeps refrigerated for 4–6 weeks
• Ordering tip: The 5 lb and 10 lb options freeze beautifully — stock up and grate to order all season