Passover: Fresh Horseradish


As some of you may already know, during the Passover seder, participants must eat a taste of a bitter herb, in order to symbolize the bitter conditions our people suffered as slaves in Egypt. Most commonly the "bitter herb" is horseradish, either freshly grated or store bought. Some families even eat green onions or leafy greens.

My family has always done horseradish, mostly because we all hate it, which is kind of the point, except for my father who is super weird and can't handle bell peppers or the onions in pico de gallo (he's Mexican, I don't understand it), but loves the bitter taste or horseradish and even wasabi (which is in the same family). Because of this, and because I have been ringing up fresh horseradish for years at the organic food store I work at, I have decided to try and make a milder fresh horseradish sauce, something to be used at the Passover seder without making everyone's eyes burn, and also can be used later to my dad to use (awesome on prime rib).

Seriously, I hate horseradish, and even I like this one!


  • fresh horseradish, raw (I grabbed a piece that was about 3 inches long, 1 inch wide)
  • 1/2 raw shallot without skin
  • 1 raw garlic clove without skin
  • juice of 1 large lemon
  • 1/3 cup white vinegar
  • 1/3 cup plain greek yogurt
  • 1 teaspoon coarse sea salt
  • 1/3 cup arrowroot powder (more if necessary)
  1.  Peel the horseradish with a vegetable peeler and roughly chop. (Watch your eyes, if you get too close this stuff burns!)
  2. Throw chopped horseradish, shallot, garlic, lemon juice, and vinegar into a food processor and pulverize! 
  3. At this point, you want to get it pretty liquidy, though you should still see bits of horseradish. Then toss in the greek yogurt and salt, lightly blend.
  4. Transfer to bowl. What you should have is a strong smelling (don't get too close!), white liquid with chunks of horseradish. Slowly whisk in the arrowroot powder to thicken.
  5. Now you want to strain the sauce to remove excess liquid, however you may want to do this over a bowl to possibly add a bit back later.
  6. After straining, transfer to bowl. The end result should be a much milder, thicker, almost spreadable sauce. If it is not, slowly add more arrowroot and whisk until it is. If you want a stronger flavor (which I did), add back in a little of the strained liquid.
  7. Use at your Passover seder, or use it on steak, eggs, veggies, or even toss a bit into mashed potatoes or potato salad! (I also hear it's kind of a big deal on pork dishes--wouldn't really know too much about that one though. :P)