For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen
The badge of honor for a Jewish cook goes to the person who makes the fresh horseradish for the holidays. I remember watching my grandmother making it, standing at the blender with tears pouring down her cheeks. Naturally, in any given year, it is stronger than it has ever been before. If it doesn’t hurt to make it, and hurt to eat it, it isn’t a good batch.
Horseradish (makes about 2 pints)
- 1 horseradish root, about 8-10″ long
- 3/4 can beets (nothing added), plus the liquid
- 1/4-1/3 c. apple cider vinegar
- 1 tsp. salt, or to taste
- 2 Tbs. sugar
Peel the horseradish root and cut into pieces small enough for your blender or food processor to easily handle. Put the beets, beet juice, cut up horseradish root, 1/4 c. cider vinegar, salt and sugar into the blender. Process until very smooth. Taste and adjust vinegar, salt and sugar. Always store in a sealed or covered container, even when on the table, or it will loose its strength. It will keep in the refrigerator for up to a year (until you make some at the next holiday).
After you’ve used what you need for the gefilte fish, keep it in the refrigerator to use throughout the year.
To make cocktail sauce: mix 1 part ketchup with 1/4 part horseradish.