I tried my hand at this vintage Horseradish Vinegar this week, and I must say, the simplicity of the recipe is its greatest strength. I was delighted to discover that the shalot, an often-overlooked onion variety, adds a subtle sweetness that perfectly balances the fiery horseradish and the tangy vinegar. I found myself shaking the bottle daily, anticipating the transformation, and the resulting condiment did not disappoint. This Horseradish Vinegar is a must-try for the adventurous weeknight cook looking to elevate their cold cuts or roast beef. The heat from the cayenne builds slowly, allowing the flavors to mingle and intensify over time. I particularly enjoyed it alongside some leftover roast beef sandwiches. The recipe yields a generous amount, so you'll have plenty to experiment with – perhaps even try it in a Bloody Mary.