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The California horseradish is very, very hot. Even better than the jarred stuff, though, is homemade preserved horseradish. Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite. Nutrition Facts 2 tablespoons: 74 calories, 4g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 3g protein. The first step is grabbing some fresh horseradish, which, admittedly, can be a little tough. In the classic French sauce, “Albert Sauce“, horseradish is boiled for 20 minutes. jars). I peel the root, chop into chunks, then into a blender with enough water for the horseradish to circulate...add 2 … Simple as can be, all it requires is grating fresh horseradish, then soaking it in vinegar with a little salt. Mix thoroughly with vinegar and salt using amounts needed and pack into very hot, sterilized jars (I use 4 oz. The exact, flavorful, extra hot horseradish is now available for your personal use. or 8 oz. And, the other ingredients such as oil (I'd use extra-virgen olive oil) & vinegar (some good quality balsamic would make it a gourmet horseradish while some red wine vinegar would probably be good, but plain old white salad vinegar is probably the best for a traditional horseradish) would make it a better product. Most people first discover Atomic in a nice restaurant, ask about it and Google it because Atomic Horseradish is not advertised! I use to be able to make hot horseradish sauce. The past few years, it seems the harder I try to make hot....extra HOT horseradish I fail to deliver. So while some flavour of the horseradish may come through, little to no “kick” or “pungency” actually will. Grate horseradish (trim skin with a vegetable peeler, wash and grind in a meat grinder or food processor). The sauce ends up with a horseradish background taste, but not the pungency or heat. 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