Basic Recipe for Prepared Horseradish

Peel and trim horseradish root and cut into half inch chunks. Pulse in a blender or food processor bowl and for 2 cups of chunks add half cup white vinegar, 2 tablespoons lemon juice, pinch of salt and teaspoon of sugar. Process until smooth.  For mild horseradish add the vinegar right after the first pulsing. For hotter, wait up to 3 minutes before adding the vinegar. The longer you wait, the hotter the horseradish.

To make a creamier sauce add sour cream, mayonnaise or condensed milk.

Store upside down in a tightly closed glass jar in the refrigerator. Excess can be frozen for up to 6 months or longer.