So, peel it, chop off the dry ends and chop it into chunks.
Then, into the food processor, add a couple of tablespoons of water,.and turn it on.
Grind it all up. Add a tablespoon or two of vinegar anywhere from immediately to a few minutes later. The vinegar freezes the heat, so, the longer you wait, the hotter it will be.
Now, remember, this is horseradish - powerful stuff!! Keep your eyes and nose away until the vinegar has been added. Even then, be careful!!!!
Here it is all contained:
To make a great sauce for roast beef or corned beef or anything else you want to have, take equal amounts of horseradish and heavy cream. Lightly whip the cream so that it thickens but before it gets to the soft peaks stage. Blend in the horseradish and refrigerate for at least 30 minutes.