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Candy Jul 25, 2007 01:29 PM

Beyond cocktail sauce what are your favorite uses for horseradish? Mine always goes flat before I can use a whole bottle.

  1. l
    Louise Jul 26, 2007 08:26 AM

    Mixed with sour cream, to top split pea or potato soup. Or mashed potatoes.

    1. jfood Jul 26, 2007 06:50 AM

      First stop on the horseradish train is...drum roll please....gefilte fish. jfood knows that it's not a year round staple but man when you have some good HR on this jewish delicasy it's wonderful.

      Second on the list is cocktail sauce for shrimp. a good kick in the sauce makes for a much better shrim.

      Boiled beef comes up third on the list.whether on a plate or a sandwich.

      1. g
        gotvin Jul 26, 2007 06:20 AM

        I put it IN my burgers, very tasty!

        1 Reply
        1. re: gotvin
          reubensandperrier Jul 26, 2007 07:39 AM

          We do the same! Top it with some havarti cheese... mmm! Tasty.

        2. coney with everything Jul 26, 2007 04:40 AM

          Put a tablespoon or so into pot roast. The harshness cooks out and it adds an almost sweet flavor.

          We also like horseradish as an accompaniment to breakfast sausage or ham.

          1. w
            Whippet Jul 25, 2007 11:23 PM

            Check this out (madness!):

            I like it in slaws and potato salads and with fried or hard-boiled (deviled) eggs. Horseradish and cheddar makes for a good snack or sandwich, and horseradish/butter mixtures in whatever proportions you like make good spreads. Most recipes seem to involve meats and fish, which makes sense.

            1. v
              Val Jul 25, 2007 08:28 PM

              We love it in our mashed potatoes!

              1 Reply
              1. re: Val
                markethej Jul 26, 2007 07:38 AM

                Me too! I don't use the prepared though. I buy a knob at the market at grate it using a rasp.

              2. f
                fwilhelm Jul 25, 2007 05:31 PM

                Candied horseradish goes well with cooked beef (e.g. Austrian "Tafelspitz"). There, the bottle does not help, you need the fresh stuff.

                2 Replies
                1. re: fwilhelm
                  paprkutr Jul 25, 2007 10:50 PM

                  how do you make candied horseradish? Never heard of it

                  1. re: paprkutr
                    fwilhelm Jul 26, 2007 06:34 AM

                    I hope that "candied" is the right translation of German "kandiert".

                    Take 120 g of fresh horseradisch root, peel and cut julienne. Blanch in saltwater for 2-3 minutes, drain. Cook in 100 ml water with 75 g of sugar until almost evaporated. Add 50 ml of water with another 75 g of sugar until horseradish sticks are translucent. Add tarragon vinegar to taste

                2. Davwud Jul 25, 2007 01:54 PM

                  I always have a bottle of horseradish mayonnaise in the fridge.
                  I also add horseradish to my tuna salad.


                  1. Olivia Jul 25, 2007 01:45 PM

                    I add a good drained spoonful to fish cakes (canned salmon, mayo, horseradish, crumbs/matzo meal, and any herbs or green onion I have kicking about).

                    1. k
                      katecm Jul 25, 2007 01:32 PM

                      Mix with equal parts sour cream and mayo for a great sauce for beef, like steaks and burgers.

                      Also, bloody mary!

                      2 Replies
                      1. re: katecm
                        Jennalynn Jul 25, 2007 05:28 PM

                        Not just beef.... I use mine on poached salmon

                        1. re: Jennalynn
                          Candy Jul 25, 2007 10:36 PM

                          Sorry as popular as it is, I find it repulsive. Gag rreflux goes into over drive on Salmon

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