Fresh horseradish is superb compared to store-bought, inexpensive and easy to make with home-grown horseradish roots. They do like moisture so plant them close to an outdoor spigot and harvest in the fall. Your local farmers’ market is another good source. I always get my supply from my good friend, Juanita Jones Antonio, but there just never seems to be enough to go around once the rest of the gang partakes.
1 lb fresh horseradish roots, scrubbed and trimmed
2 Tbsp salt (or to taste)
2 dashes Tabasco sauce
1/4 cup vermouth or dry sherry
Chop the roots, place in a food processor or blender and puree. Mix with remaining ingredients, pack into glass jars, and store in the refrigerator. Just before using, add enough sour cream or yogurt to bind the sauce for a condiment or use without the dairy in recipes calling for horseradish.