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Using up horseradish

We somehow wound up with lots of it, but I'm not very creative at coming up with ways to use it up while it's still fresh. (Two jars have been in the fridge for some time now.) Aside from serving with gefilte fish, mixing into mashed potatoes, and using in egg salad with bacon, anyone have some good ideas?

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  1. It's tasty in apple sauce, if you're seving the apple sauce as a side dish.

    1. I've made a roasted beet dish from Goin's book - with a horseradish creme - involved horseradish, creme fresh and whipping cream - don't remember what else though. It was delicious. I also put some in smoked trout salad.

      2 Replies
      1. re: MMRuth

        Cocktail sauce- with ketchup & lemon juice

        1. re: MMRuth

          I actually have a smoked trout in the fridge. What do you make the salad with?

        2. I mix horseradish with creme fraiche, add some lemon juice or white wine vinegar and S&P to taste, and serve it on vegetables or baked potatoes. It's especially good on roasted beets.

          1. Horseradish keeps for a long time, though, no? I've had a jar in the refrigerator for ages.

            1 Reply
            1. re: NYCkaren

              the vinegar does "keep" it, but it loses it's heat quickly after opening...

            2. I love horseradish added to sour cream, a bit of mayo, sliced red onions, and fresh dill. It's a lovely condiment to serve with beef (steak, roast, whatever) and delicious on beef sandwiches.

              1. Is it red or white? I mix it with other stuff & is a great dipping sauce for homemade fish sticks if white (never tried it with red) really yummy for kids & adults

                red is good to coat corned beef (mixed with cranberry sauce & apricot jam)

                  1. I mix it with sour cream for a tangy sauce to go with steak or roast beef.

                    1. Meatloaf...meatballs...in ANY dipping sauce


                      1. Horseradish is practically essential on a thick roast beef deli sandwich on seeded jewish rye. I made one for lunch today. I only wish we had a jewish deli around Bradenton, because I sorely miss pastrami and chopped liver on rye. I can't do that myself; not like Katz's.

                        1. I always put some in my chili, and I guess you could add it to any stew type dish.