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Horseradish for Prime Rib

I'm attempting to make my first prime rib for the family on Saturday and need some horseradish. I noticed there were some in bottles at the Hollywood Farmer's Market on Fairfax, at the stall where they sell corned beef sandwiches, among a lot of other things.

I was wondering if that stuff was really that good. Good enough to drive over there in this horrible weather with two young chowhounds in the making who aren't feeling the best. Fighting for parking with the last minute shoppers.

I'm coming from Montebello so it is a bit of a drive.

Can anyone recommend someplace less crowded where I might be able to pick some up? Or should I just head down to my local supermarket and get some off the shelf?

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  1. Magee’s Kitchen at The Original Farmers Market
    Magee’s horseradish is homemade and fantastic.
    Third and Fairfax
    Stall # 624
    (323) 938-4127

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    Farmers Market
    6333 W 3rd St, Los Angeles, CA 90036

    4 Replies
    1. re: wienermobile

      There is also another place in the Farmer's Market that has horseradish in addition to Magee's. It is the place with the grinder with the donkey kicking his hind legs. Not sure if it's still there.

      In lieu of that, produce vendors in the FM should have fresh horseradish and you can make your own. Markets like Gelson's and others carry the fresh root.

      I'd call around in this weather.

      1. re: SilverlakeGirl

        The two you are talking about are the same. Magee's is the one with the grinder. I always buy fresh horseradish there, go home add a little borscht juice, a little sugar, salt and lemon juice, then jar it really quickly so it stays really strong.
        For store bought, Atomic is the one.

        1. re: paprkutr

          Atomic is so strong - be sure to dilute it with cream, or mayo. it will kill your guests.
          and maybe you.

      2. It's too much of a schlep from Montebello to the Farmer's Market just for that. I'm sure you're already aware but, just in case, you want to get the horseradish sauce, not cream style.

        1. Or, you could get fresh horsradish root at most grocery stores (I've always found it at Albertson's) and make your own (I know, I know, wrong board to post this on). I've made this for the past several years for my Christmas prime rib, and it's always a hit. Defiitely beats mixing stuff from a jar with sour cream. Keep in mind that it will thiken as it cools.

          3/4 cup freshly grated horseradish
          3 tablespoons minced shallots
          2 teaspoons minced garlic
          2 teaspoons Dijon mustard
          White pepper
          1 1/2 cups heavy cream

          In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.

          3 Replies
          1. re: OCSteve

            I just microplane fresh horseradish into a blender with a little heavy cream and then blend and mix with creme fraiche to taste in terms of bite.

            1. re: MiracleMileM

              That works, too. I just like what the garlic, shallots and other ingredients contribute. I guess my point is that the fresh horseradish gives a much better flavor, and it's not difficult to prepare it. Sounds like we're on the same page there.

              1. re: OCSteve

                Of course you can't beat the fresh. The trick is to find a good ripe root. I peel it, cut it in cubes and put the cubes in a blender with a little watter. Then blend it to a find mush. (Not in a food processor) Last time I did it, it was so potent, It was hard to get a close whiff. Made my eyes water from three feet away!

          2. Ralphs carries Atomic extra hot Horseradish which is very hot and very good. Tame it down with some sour cream. Good luck with the prime rib. Use a meat thermometer and dont go past 130. (I've had the horseradish from the Farmers Market. Not worth the drive.

            5 Replies
              1. re: WSB

                Maybe the OP isn't looking for something to clear their sinuses, just to impart the tang of horseradish to the meat. Why not just buy one squeeze-bottle of sauce? I've found the best brands are Woeber's, SilverSprings and Beaver. They all have a bit if a bite to them but not overpowering.

              2. re: Baron

                Baron, which Ralphs do you buy Atomic Horseradish? I could not find it at my local Ralphs.

                And which department did you find it in -- Condiment area with the other jarred horseradishes, deli, Kosher?

                Thanks

                1. re: Norm Man

                  Ralphs in the Marina. In the refrigerated section where they have the pickles etc near the other jars of horseradish. If your Ralphs doesn't have it, put in a request and they should get it for you.

                  1. re: Baron

                    Thanks for the info, Baron. I just moved from Marina Del Rey too.

                    I called Morehouse Foods (the manufacturer of Atomic Horseraish) and they tld me that Smart & Final also carries Atomic Horseradish.

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                    Smart & Final
                    10113 Venice Blvd, Los Angeles, CA 90034

              3. I would just buy some straight horseradish in a jar and mix it with some sour cream, salt and a dash of hot sauce. the meat is the focal point, not the horseradish, and I don't think it's worth driving out in the rain with 2 ill kiddos.

                7 Replies
                1. re: boogiebaby

                  <Sigh> Maybe I'm too old to understand the thinking here. The point is......why bother to buy two ingredients and have to mix when you can buy 1 premixed product ready to pour?

                  1. re: mucho gordo

                    Well, if you can find pure horseradish, or at least one without artificial ingredients, plus sour cream, you've got a better product than the "creamed" horseradish that comes in bottles, chock full of artificial flavoring, stabilizers and other unappetizing products.

                    1. re: Jack Flash

                      I buy the refrigerated white horseradish in a jar and mix it with creme fraiche. It's perfect.

                      1. re: Jack Flash

                        Not necessarily artificial flavoring but, point taken on other ingredients and stabilizers that don't really affect or have any taste.

                        1. re: mucho gordo

                          Take a look at the ingredient label sometime. I believe every (non-Whole Foods) supermarket brand has artificial flavoring. I bought horseradish about a month ago and spent a good 5 minutes reading the ingredient label of at least a half dozen different products. I picked the one with the fewest unnecessary ingredients (Silver Spring), but it still had artificial flavoring.

                          1. re: Jack Flash

                            My go to favorite is Gold's hot (red label = hot, blue label = not so hot ?), its' Ingredients are (reading from their label) "just" :

                            Horseradish, vinegar, salt, and flavoring - (Fresh Grated, Gluten free, Fat free).

                            No preservatives, or other ____________s I cannot pronounce or spell.

                            I get it at Ralph's but it's on a refridgerated shelf. Elsewhere, they have several other brands with all the ____________ junk to preserve shelf life, ect. Hence no need to be kept cold. For Roast Beef, you'd want to mix it with sour cream or creme fraiche as the others above have suggested.

                            I like Gold's Red Label a little better than Atomic, but not as much as Johnny Walker any label.

                            1. re: Jack Flash

                              Yeah, I looked at the label yesterday when I wrote my response. I'm using Woeber's brand and their label indicates that horseradish, which should be the primary ingredient, and therefore listed first, is #8 on the list preceded by soybean oil, water, corn syrup, egg yolks, etc. I'm assuming that those are the 'sauce' ingredients. I can understand that.
                              I find it curious that since they use actual horseradish, why do they also have to use artificial flavor?