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does horseradish go bad?

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i have an opened jar of horseradish that's been in my fridge since the summer, maybe july or august. is it still good to use? i'm going to make cocktail sauce.

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    AGM/Cape Cod

    Horseradish doesn't go bad but it does lose intensity as it ages being the hottest right after it is ground. Use it for the cocktail sauce but you might need more to get the kick.

    1. You will want to get fresh horseradish, it loses it's pungency and flavor pretty quickly after opening the jar. It is not "bad" it just won't taste the way you want.

      1 Reply
      1. re: Candy

        I had NO idea how true this was until I opened a new bottle of 'radish to make cocktail sauce.. I added my regular amount then about blistered my mouth !! WHEW

      2. I have't found it going bad in that period of time and to me the kick is still there, now if your see some red or green mold I would worry.

        1. I'd replace it but if you are going to possibly use it and I'm assuming that it looks ok, smell it and if it smells ok then taste a small amount. I have had it develop a somewhat bitter taste, not hot, just bitter! Yuk!!!

          1 Reply
          1. re: sel

            Same here. Had to throw out some bitter (!?) horseradish recently.

          2. All of the horseradish on our local store shelves is 'sauce' and it contains preservatives. If this is what you have, it should be ok (but as o-ps have said, not very delicious). If you are lucky enough to be able to get just grated horseradish, then by all means, get a fresh jar!

            So.... maybe get a fresh jar, whichever you have?

            1. I googled this question because I have a gallon plastic jug of Beaver horseradish, hot and sassy. Closed a restaurant TWO years ago, took it home then. I use some every once in awhile on steaks, roasts, sandwiches etc. It separates a bit, but when stirred, it's potent, wonderful and, after all this time, fine! (and about half gone.)From the other posts, I'm surmising that, since it's not bitter, no mold...no problem. Or I'll be dead when you read this, we're having a roast tonight!
              I always have restaurants bring it to me from the jar, not the creamed, "watered down" stuff. If I don't gasp for breath or tear up once in awhile, I need more! This two year old horseradish still does the job.

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              1. re: picomic

                Not so much separates but settles. Just a bit watery on top, maybe a 1/16 inch of water on the top. Didn't want to give the impression it separated like Italian dressing!