Q&A for How to Make Horseradish Sauce

Thinning it with a condiment can help. You can add ketchup to it to make cocktail sauce, or try sour cream, mayo, or plain yogurt.

Homemade horseradish lasts about four months when kept in the fridge. Make sure to store it in an airtight container/jar or it will "go off" very quickly.

It can be. Put it into an airtight container or a resealable plastic bag and save it in the freezer for up to 6 months. You could also put the sauce into an ice cube tray, freeze it, and then transfer the frozen cubes into a plastic bag. Then, whenever you need some, you can easily pull out a cube or two to defrost.

Decrease the amount of white vinegar, OR let the grated horseradish sit on the counter for 30 minutes before you make the sauce. The white vinegar neutralizes the enzymes in the horseradish that make it spicy, so the longer you wait to add it, the spicier your sauce will be.

Avoid peeling and grating the horseradish until you're ready to use it. This should keep it from turning brown. And once it's added with the rest of the ingredients, it shouldn't turn brown, either.