Using fresh horse radish root from the ground, Rem shows how to make fresh horseradish. First, wash it thouroughly. Use a potato peeler and a knife to peel as if peeling a potato. Make sure to do this in a well ventilated space, or outside. Split the root in half to remove any deep spots. Its now ready to grind. Using a blender, add white vinegar, sugar, two teaspoons , mayo, 1/3 cup, add enough vinegar to come just short of covering the ingredients. Blend on high until its no longer lumpy. You can then pour it into jars. Using fat-free mayo will extend the shelf life for at least an additional four-six weeks. Enjoy.