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Jarred horseradish might be convenient, but it will never come close to the white-hot, mustardy and peppery intensity the freshly grated root lends to salsa verde, gremolatas, and creamy sauces. But to really unlock the knobby root's full flavor, just grating it won't do.
A pinch of salt and a drizzle of vinegar will release an even wider spectrum of aromas and flavor from fresh horseradish. For every quarter-cup of peeled and finely grated horseradish , add about a. Let it sit for at least five minutes. Not using the grated stuff right away? The vinegar also pulls double-duty by preventing it from discoloring.
Fresh horseradish root will last for months if kept in an airtight container in the refrigerator, making it easy to keep on hand. Once grated, horseradish's aroma deteriorates rapidly, so it's best to use whatever you've grated right away and store the rest of the root whole.
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