Horseradish Pearls

Sharp and zesty, horseradish pearls deliver intense bite and aroma — the ultimate garnish for beef, oysters, and Bloody Marys.

Ingredients

  • ¼ cup (60mL) horseradish juice (pressed or finely strained)
  • ¾ cup (180mL) cold water
  • 1 tbsp (15mL) lemon juice or vinegar
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Extract Juice
    • Grate fresh horseradish and press through cheesecloth. Measure 60mL juice.
  2. Mix Base
    • Combine horseradish juice with cold water and lemon juice.
  3. Add Alginate
    • Blend while adding sodium alginate slowly. Mix 1 minute until fully incorporated.
  4. Rest
    • Let mixture rest 30–45 minutes before straining.
  5. Strain
    • Push through fine mesh into The Spherificator®.
  6. Prepare Bath
    • Dissolve calcium chloride in 500mL ice-cold water.
  7. Form Pearls
    • Drip mixture into bath from 5 inches. Cure for 45 seconds.
  8. Finish
    • Rinse quickly and serve chilled or at room temp.

Expert Tips

Flavor Boosters
  • Bold: Add a dash of Dijon mustard or garlic.
  • Smoother taste: Use rice vinegar instead of lemon.
Heat Control
  • Stronger bite: Use freshly grated horseradish.
  • Milder pearls: Add more water to dilute heat.
Troubleshooting
  • If gritty: Strain juice twice through fine cheesecloth.
  • If pearls pop: Increase alginate slightly or cure longer.
Serving Ideas
  • Seafood: Spoon on oysters, smoked salmon, or crab cakes.
  • Cocktails: Add to Bloody Marys or picklebacks.
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