Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Horseradish

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Horseradish, member of the mustard family, has a root that’s hot and pungent. Though you can find fresh horseradish roots at some supermarkets (it adds a fiery kick to foods when grated), more people are likely better acquainted with bottled prepared horseradish, which is grated horseradish pickled in a vinegar brine. Horseradish is a main ingredient (along with ketchup) of cocktail sauce and is used to spice up Bloody Marys and in mignonette sauce for raw oysters. Combined with cream, it makes a tasty sauce for beef.

Typically harvested in early spring or late fall, when its flavor is strongest, fresh horseradish root has been used for centuries in Europe as a prized flavoring and medicinal herb.

Kitchen math:

2 tsp, freshly grated = 1 Tbs. prepared

How to choose:

For fresh horseradish, look for plump, firm, crisp roots, usually available in fall and spring. Prepared horseradish differs somewhat from brand to brand so taste several to find which you like best.

How to prep:

To prepare fresh horseradish, scrub the root clean and peel it with a sharp paring knife. Grate the root in a food processor or by hand and add it to vinaigrettes, mustards, hot and cold sauces, and flavored butters that accompany pork, beef, or fish. If cooking with it, add it toward the end of cooking so it doesn’t lose its oomph.

How to store:

Keep fresh horseradish wrapped in damp paper towels and sealed in a plastic bag, it will keep in the refrigerator for up to two weeks. Prepared horseradish can last in the refrigerator up to several months.

Click here to purchase

    Recipes

  • quick beef stew
    Recipe

    Quick Beef Stew with Red Wine and Rosemary

    Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

  • Recipe

    Cobb-Style Salad with Roast Beef and Fresh Herb Dressing

    There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed salad. While the ingredient list may look long, the prep is…

  • Recipe

    Russian Dressing

    Sure, you can buy Russian dressing, but homemade is so much better. Plus, you likely have all the ingredients on hand. It's terrific on a Reuben or alongside Baked Eggs…

  • Recipe

    Spicy Orange-Balsamic Shrimp Cocktail

    In this modern spin on a beloved classic, traditional tomato-horseradish cocktail sauce gets a big boost of flavor from fresh oranges, spicy chipotle, and tangy balsamic glaze.

  • Recipe

    Smoked Salmon Waffles with Scallion Cream Cheese

    If you like the classic combo of lox, bagel, and cream cheese, you’ll love these waffles. The contrast of the crisp waffle and the silken salmon on top is pure…

  • Recipe

    Mashed Potato Gratin with Manchego & Horseradish

    This has all the comfort-food joy of traditional mashed potatoes, but with a more sophisticated feel.

  • Recipe

    Crab-Stuffed Avocados

    An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish…

  • Recipe

    Smoked Trout, Egg, and Horseradish Tartines

    Tartine is a fancy way of saying open-face sandwich, but the word implies that the filling is somewhat elevated. Here, egg salad is gilded with smoked fish and a fresh,…

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial