Homemade Chrain

Homemade chrain is a simple but transformative side for gefilte fish, rich meats like brisket and nearly anything else that needs a kick.

Two glass jars of homemade chrain with a silver spoon lying beside them.

I make chrain for Pesach. It’s easy with a food processor, and the results are glorious. I’ll never buy it again. Double or triple the quantities, if you wish.–Ruth Joseph and Simon Round

What is chrain?

What’s chrain, you ask? It’s a heck of a memorable condiment traditionally found on the holiday table come Passover and, in eastern Europe, Easter. Its bracing robustness is most terrific alongside rich dishes such as deviled eggs, gefilte fish, and roasted hen, although it also works admirably as a dip with crudités. Depending on the precise proportion of ingredients that the cook chooses, the condiment’s characteristics are either that of a magenta beet relish spiked with a touch of horseradish or a clear-the-sinuses horseradish paste with a tinge of pink—suit yourself, tweaking and tasting as you make it.

Lurking in some of your minds is no doubt the question, Why make it when I can buy it? In response, we have only to quote LC recipe tester and chrain aficionado Sema Stein: “Although a veteran chrain user, this was the first time I have made it myself. The result was delicious with a serious bite to it. I must say, it is the best chrain I have ever had.” Tasting, it seems, is believing.

Homemade Chrain

  • Quick Glance
  • (5)
  • 15 M
  • 1 H
  • Serves 24 | Makes about 2 cups
5/5 - 5 reviews
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Ingredients


Directions

Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes. 

Drain the beets and rinse them under cold running water until they’re cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)

Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week. Originally published March 21, 2013.

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Recipe Testers' Reviews

Though a veteran chrain user, this was the first time I’ve made it myself. The result was delicious, with a serious bite to it. I must say, it’s the best chrain I’ve ever had and I won't be buying it again.

The end result was a beet paste with very small chips of visible white horseradish. I processed the mixture for what seemed like a long time, but wasn’t able to reduce the horseradish root to a paste. I stopped processing due to concern that the beet would become too mushy and not hold up against the gefilte fish that it was paired with. I used cider vinegar and I’d increase the sugar to 1 1/2 teaspoons and reduce the salt to 1 1/2 teaspoons. I didn’t use the garlic.

The color of this alone makes this a winner. The chrain also clears out the sinuses very efficiently. And it’s delicious in small doses.

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