Thing about horseradish is this:
Quote:
|
horseradish root usually keeps its harsh isothiocyanates safely contained in its cell walls under chemical lock and key. When the cells are damaged, enzymes in the root are able to free the isothiocyanates.
|
So, the longer you wait to add the vinegar, which halts the release of isothiocyanates, the stronger it will taste.
I waited about 25 min before I added vinegar.
I strained the excess water and added a couple tsp of light Mayo.
Its not crazy hot, but it gets your attention.
Edit: upon further review, it's crazy hot. My nose is running.