Homemade Red Chrain

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 07/1/21
Chrain Beet Horseradish Condiment

Miri Rotkovitz / The Spruce Eats
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
18 Calories
0g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 18
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 142mg 6%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 1g
Vitamin C 4mg 21%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chrain is a pungent horseradish condiment that can definitely bring tears to your eyes—good tears. The must-have accompaniment to gefilte fish, chrain also an ideal counterpoint to rich meats like brisket, and fabulous in everything from deviled eggs to Bloody Marys.

Jarred horseradish is widely available in supermarkets and delis, but this pareve kind is incomparably delicious, plus is easily made in a food processor. For a more rustic texture, you can grate the horseradish by hand on a box grater, but be aware that some find the sinus-clearing fumes a bit overwhelming.

Chrain is a fixture of many Passover seders, where it's used as maror —or the bitter herbs —though it's neither bitter nor an herb. In fact, according to the renowned food historian Gil Marks, using horseradish as maror is a relatively recent development, as it was originally used during Passover as an ingredient in some charoset recipes. 

Ingredients

  • 6 ounces beets, scrubbed and trimmed

  • 4 ounces horseradish

  • 3 to 4 tablespoons apple cider vinegar

  • 1 teaspoon sugar, optional

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Place the beets in a medium saucepan with enough water to cover by 1 inch.

  3. Place over high heat and bring to a boil. Reduce the heat and simmer, uncovered, until the beets are tender and easily pierced with a knife, about 30 to 40 minutes depending on size. Remove from the heat, drain, and set aside. 

  4. While the beets are boiling, prepare the horseradish: Peel the root, cut into chunks if large, and feed into a food processor fitted with a fine grating disc. (Alternatively, you can grate it on the small holes of a box grater.) Transfer to a bowl, and add the vinegar, sugar (if using), and salt. Mix well. 

  5. Slip the skins off of the beets. Using the same shredding disc (or box grater), finely grate the beets.

  6. Add to the chrain, mix well, and adjust the seasoning if necessary.

  7. Store in the refrigerator. 

Recipe Variations

  • White vinegar is a good substitute for apple cider vinegar.
  • White Chrain: This is a classic chrain variation, and it's even quicker and easier to prepare than the red version. It also tends to pack more heat, thanks to the lack of sweet beets. Use the recipe listed above, and simply omit the beets. 
  • Creamy Chrain: Adding a little mayonnaise or sour cream tempers chrain's sharpness, and gives it a smoother, sauce-like quality. Start by mixing in 2 tablespoons of mayo or sour cream per cup of red or white chrain, adding an additional tablespoon or two according to your preference. This variation is delicious with grilled fish, or if made with pareve mayo as a condiment for roast beef or turkey sandwiches. 
  • Wasabi Chrain: Make a batch of creamy white chrain. Add 2 to 3 teaspoons wasabi powder and mix well. Add more wasabi to taste, if desired.