Grated Horseradish

Grated horseradish is made by grating the root of the common horseradish plant, one of the most pungent spices in European cuisine. Its sharpness comes from isothiocyanate compounds released during the grating process. Freshly grated horseradish has an intense, sharp aroma and a powerfully hot flavour. It is commonly served as a condiment alongside boiled beef, cured meats, fish, or roast sirloin. It also works well in dressings, sauces, dips, and horseradish butter. To prevent oxidation and browning, lemon juice or vinegar is added after grating. Commercially, it is sold grated in vinegar brine or cream.