Horseradish Recipes

Prepared or Creamy Horseradish, Hot Horseradish Mustard

© Dave DeWitt

Apr 17, 2009

From basic to more complex, here are three tasty recipes.

Prepared Horseradish

This is the basic recipe for grated horseradish and it will retain its heat for about two weeks in the refrigerator because of the addition of the vinegar. Be sure to work in a well-ventilated kitchen or the fumes will drive you out the door. Store the horseradish in a tightly sealed glass jar but don’t let the metal lid touch the horseradish or it will start to corrode the top.

• 1 4-ounce piece fresh horseradish root, peeled and grated
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 2 teaspoons salt

1. Combine all the ingredients in a bowl and stir to blend.
2. Store the mixture in a glass jar in the refrigerator.

Heat Scale: Varies, but usually medium-hot

Creamy Horseradish Sauce

Horseradish sauce is a classic condiment that’s served with roast meats, beef in particular, and cooked or raw vegetables. Since horseradish is very volatile and loses its flavor and aroma quickly, this simple sauce should be made close to serving time. For an added hit of heat, add some ground habanero chile.

• 2/3 cup sour cream
• 1/4 cup fresh or prepared horseradish
• 2 green onions, finely chopped
• 1 teaspoon distilled white vinegar
• 1 teaspoon sugar
• 3/4 teaspoon chopped fresh dill weed

1. Combine all the ingredients in a bowl and beat until well mixed.
2. Allow the mixture to sit for 15 to 20 minutes to blend the flavors.

Heat Scale: Medium

Hot Horseradish Mustard

This mustard has a bold, hot, and hearty flavor with a lingering sweet aftertaste from the honey. The heat and flavor builds the longer it’s allowed to age. It has a slightly grainy texture because the seeds are left whole, but if a smoother mustard is desired, they can be processed after being soaked. This mustard is an excellent spread on corned beef and ham sandwiches. Note: This recipe requires advance preparation.

• 1/2 cup dry mustard
• 1/4 cup yellow mustard seeds
• 1/3 cup cider vinegar
• 2 tablespoons prepared horseradish, drained
• 1 clove garlic, minced
• 3 tablespoons honey
• 1 teaspoon brown sugar
• 1/2 cup white wine vinegar
• 1/4 teaspoon ground white pepper

1. Combine the dry mustard, mustard seeds, and the vinegars in a bowl and stir to mix. Allow the mixture to sit to for 15 minutes.
2. Place 1 tablespoon of the horseradish and the garlic in a blender or food processor, and puree until smooth adding a little water if necessary. Strain the mixture into the mustards.
3. Combine the mustard mixture, honey, brown sugar, pepper, along with 1/2 cup hot water in a saucepan and bring to a simmer over a low heat, stirring constantly, until slightly thickened. Remember the mustard will thicken as it cools, so don’t cook it too long.
4. Cool the mustard, add the remaining horseradish and add the white wine vinegar to thin. Spoon the mustard into a sterilized jar and refrigerate for 1 week before using.

Heat Scale: Hot

A good source for horseradish is here.

Search for horseradish recipes here.

Horseradish

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