1. Take one freshly uprooted horseradish root (I’ve also seen them at Whole Foods and various farmers’ markets).

2. Wash and peel like a carrot.

3. Add peeled root and vinegar to a high-powered blender.

4. Blend on high until you have a pulpy texture and add vinegar as you mix. You’ll want to mix 1 part horseradish to .75 parts vinegar or until you get the familiar creamy sauce texture you prefer.

5. Add a dash of salt to taste but I prefer without. CAUTION: BE CAREFUL! Fresh horseradish can be very pungent and burn your eyes and nose without ventilation.

6. Put into a glass jar.

7. Store in the refrigerator.

8. Fresh horseradish stores well for several months as long as it’s cool but starts to lose potency after 2 months.

9. Pairs well with most pork products including ham, pork chops, slow-cooked pulled pork, bratwursts. I also love it on roast beef, cured meats, chicken nuggets, and of course, with a Bloody Mary!

Here is what the top looks like, we planted it in our yard to grow more!