White chrain


A Jewish sauce usualy served with fish. However, as the sauce is dairy free, and it can be served with meat or fish.


4 T vinegar (or to taste, white wine vinegar)
1 t sugar (or to taste)
1 t salt (or to taste, kosher salt)


  1. Mix grated horseradish, vinegar, salt and sugar in a bowl.
  2. Stand for 1 hour before serving.


How much vinegar, salt and sugar to add to the sauce depends on your personal taste.

The horseradish root should be finely grated. I you don't have any of those large horseradish root, substitute for  a bunch of small horseradish. These will not be as sharp. Prepared horseradish can also be used in substitution of the fresh one, reducing the amount of vinegar, or not adding any at all.

The sauce will keep for 1-2 weeks in the refrigerator. Horseradish can have a strong taste and aroma, cover with film when the sauce is in the fridge.

Add 2-3 tablespoons natural yogurt for a milder, although not dairy free, version.

You can prepare a large batch and use a food processor to grate, shred, or chop the horseradish and mix with the vinegar and the other ingredients.


1 cup
Preparation time
Cooking time
Total time
15 minutes