Sharp Horseradish Sauce

• One 4- to 6-inch piece fresh horseradish
• 2 tablespoons white or wine vinegar, or to taste
• Salt to taste

1. Peel and, using a hand grater or the fine grating disk on a food processor, finely grate the horseradish.
2. (The food processor is easy, but there will be a lot of waste, so start with the larger amount, at least a 6-inch piece.
3. Also, avert your eyes when you first turn on the machine.)
4. Combine the grated horseradish with the vinegar and some salt.
5. If the mixture is thick but sharp enough, thin with a bit of water.
6. Serve immediately or store, tightly covered, in the refrigerator.
7. Horseradish loses potency over time, but this will stay pretty strong for days if not weeks.

horseradish, white, salt

Taken from www.epicurious.com/recipes/food/views/sharp-horseradish-sauce-385776 (may not work)