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Recipes so I can finish a jar of horseradish for once!

Hi, I just finished cleaning out the fridge - ooh, it looks so clean! - but, for the zillionith time, I had to pitch an almost full, way-expired jar of prepared horse radish. I basically use it just for making cocktail sauce (for shrimp, crab cakes, a holiday crab dip, etc.), and not really not much else.

Does anyone have any yummy recipe ideas so I can use it up next time???

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  1. Throw some into tomato juice
    horseradish mayo for roast beef sandwiches
    Combine with sour cream or plain yogurt to garnish beef
    Mashed potatoes and bacon

    1. Ignore the expiration date. It keeps pretty much forever. I whirl the closed jar around in my outstretched arm so centrifugal force pulls the remaining contents to the bottom and nothing stays on the sides to dry out. It takes me at least 5 years to finish a jar.

      3 Replies
      1. re: greygarious

        wow! really? oh well, i'm still going to try some of these recipes with my new jar. thanks, everyone!

        1. re: greygarious

          I find that after a few months, the bite is gone, although you can continue to use it. But once it starts turning brown, the bottle is gone too.

          I put in stews, chili or anything that is already a bit spicy, to make it hotter but less sharp. Also have been making cole slaw a bit more Asian lately, and use horseradish in place of wasabi. Actually you can use it anywhere in place of wasabi.

          1. re: coll

            I add a little horseradish to regular, mayonnaise based, cole slaw for a little zing.

        2. make a crust for red meat: Mix the horseradish with panko crumbs and parsley (a little olive oil if you need), and depending on how much you have, you can place it on some lamb chops, steaks, beef roast (I've seared a tenderloin, then coated and roasted on high heat, and it added a delicious crunch.

          but what greygarious said- the expiration date is meaningless on this item.

          1 Reply
          1. re: caviar_and_chitlins

            Along these lines, I would go with this recipe:


            Absolutely amazing.

          2. New England Bean Dip. Add a little extra horseradish.

            3 Replies
            1. re: jmcarthur8

              New England Bacon and Horseradish Dip.

              Mayo/sour cream base, homemade bacon bits from hickory smoked bacon, horseradish, sliced scallions, a little Dijon mustard, a splash of Worcestershire sauce and a squeeze of lemon. Hot sauce optional. Great with shrimp, chicken wings, smoked fish, bagel chips, toasted baguette, etc.

              As greygarious wrote, don't throw it out. Horseradish is almost forever.

              1. re: bushwickgirl

                That sounds like it would be good on a burger or a salad (raw or cooked) as well.

                1. re: mscoffee1

                  Add a little buttermilk and you've got a nice zippy salad dressing.

              1. James Beard has a recipe for horseradish in cole slaw, here


                I'll bet that'd be good atop a fish sandwich of some sort.

                And I've put it in mashed potatoes -- just enough to perk it up, like you'd use lemon juice to "brighten" a dish. My usual and favorite use is exactly as yours--cocktail sauce. I wonder if you couldn't just freeze half of the next jar you buy.

                1. I made this a couple of months ago, and it was delicious:
                  I increased the horseradish to 3 (rather than 2) Tbsp and used 1 Tbsp fresh thyme (rather than 3/4 tsp dried).

                  1. I've been adding a tbsp or 2 of horseradish to some sour cream, and stirring it into butter braised carrots, just before serving. There's also a similar take with mayo, horseradish & carrots, but I like sour cream better. Also like sour cream/horseradish with cooked beets and borscht.

                    I've also had a horseradish dressing served with smoked trout at a restaurant- but haven't tried making it at home.

                    1. Melt or soften a stick of butter, add about 1/4C prepared horseradish, snipped fresh thyme, and any other aromatics you're "feeling" at the moment, plus salt and black pepper to taste.

                      Toss with small new potatoes, then slather any remaining horseradish mix onto a pork tenderloin. Bake at 360 or so until potatoes and pork test done. Lovely stuff and not horse-radish-y at all.

                      1. Similar to caviar_and_chitlins I guess but chicken breasts. I love this, but usually I use equal parts mustard and mayonnaise and often remove the skin but use more fat in the topping just because . . . Do not overcook the chicken of course.

                        Chicken Breasts with Horseradish-Scallion Crust

                        1. I eat it on burgers, steak, roast beef... sometimes right from the jar, sometimes mixed with sour cream. Delish. We go through jars rather quickly.

                          1. I use it both in homemade vinaigrettes and to spice up bottled ones. I always put it in my homemade honey mustard and I often mix it with apple cider vinegar and dijon mustard and add the mixture to bottled french dressing (which is too one-note-sweet for my taste).

                            1. We Jews eat it with gefilte fish . . . just slather it on a slice of a cooked gefilte fish loaf (comes frozen). I've never made it from scratch, so I have no recipe for you.

                              1. I've made a Guinness and beef stew from an old cookbook for years that has horseradish and herb dumplings (the biscuit type) cooked on top. It is really delicious.

                                3 Replies
                                  1. re: mscoffee1

                                    I pulled out the cookbook and it reminded me that the original recipe was a venison dish. I haven 't actually followed the recipe in years, so I've obviously added fresh thyme into both the stew and dumplings. I also use my own dumplings recipe.

                                    Here is the recipe, which is originally from a little book called "The Cook's Guide to Spices."

                                    1. re: Terrie H.

                                      Thanks - so nice of you to look it up. I was thinking of making those dumplings with the beef bourguignon I made yesterday. Guinness will be next if I can capture some before it is consumed.

                                  1. re: DPGood

                                    I think you've got the wrong thread. The correct answer is "15%, minus 5% for each perceived error".

                                  2. cranberry horseradish mousse
                                    I always use a lot more than the recipe calls for

                                    whatever is left can be mixed with sour cream or mayo to make horsey sauce

                                    1. Make a large prime rib and invite friends over