Best Horseradish Recipes

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Top Rated Horseradish Recipes

A little prepared horseradish lends a bit of a pungent kick to this easy-to-make salmon dish. Served with a simple cucumber salad, it's a healthy, delicious, light meal that you'll come back to again and again.Restaurant Secrets Every Home Cook Should Know25 One-Pan Recipes You Can Freeze, Heat, and Eat

Switch up this classic sandwich with some spicy horseradish cheddar and crispy apples.This recipe is courtesy of West of the Loop

Make your own Bloody Mary mixture: You’ll never want to use a bottled version ever again.This recipe is courtesy of Turnip the Oven.

Steak and eggs is a breakfast classic that is reimaged in this appetizer dish, perfect for breakfast, lunch and dinner. Recipe courtesy of Eggland's Best

This Minnesota Vikings specialty gets its popularity from its bacon-infused flavor, made from grinding the bacon into the same consistency as the beef so that it, very stealthly, flavors the burger.

This is the scaled-down approximation for a family-size serving. "It must be Heinz!" Debbie Cronk of Red's Eats insists.

Located in the heart of the Gaslamp Quarter of San Diego, Calif., The Commons Bar has established itself as the ultimate weekend brunch hot spot. They're known for their signature brunch menu and delicious Bloody Marys, recipe below, which are served in mason jars and garnished with a medley of toppings from olives and limes to jumbo shrimp. The Commons is the perfect place to celebrate National Bloody Mary Day.

What better time is there to enjoy Jägermeister than first thing in the morning? You read that right — the Jäger mary makes it possible.This recipe is courtesy of

The Tiburon Tavern is fast becoming one of the most popular restaurants in Tiburon, California. This Bloody Mary is a great example of their menu offerings that feature simple, delicious comfort cuisine that uses the finest, fresh seasonal ingredients, many of which are grown by local farmers.

Chef Elizabeth Karmel is the famed chef of New York City's favorite fried chicken and homemade pie joint, Hill Country Chicken, as well as of New York City and Washington, D.C.'s top Texas-style barbecue restaurant. Her favorite traditional holiday recipe is prime rib with horseradish cream and Yorkshire pudding. "It is always my family's traditional holiday dish — it's the star of our dinner, but very simple for a home cook to make! Make sure to order an untrimmed rib roast with the fat and rib bones still intact — this will baste the meat and keep it juicy during the long cooking time. I serve the prime rib with a decadent horseradish cream and a side of sizzling Yorkshire pudding."

Four ingredients, 20 minutes — this is one quick, flavorful main. I chose bone-in pork chops for flavor — Berkshire bone-in, to be exact, which is well worth the extra dough if you want some good marbling. The glaze is a simple riff on honey mustard, and it caramelizes on the surface of the pork as it grills. If it sticks, use a thin metal fish spatula to help loosen the meat from the grill.Click here to see Cooking with Maple Syrup — 8 Recipes.

For your upcoming holiday party, serve this dip as an appetizer. It's easy to make, and won't make you too full before your main course.Click here for 5 Healthy Holiday Recipes

Recipe Summary

  • 2 medium (10 ounce) beets
  • One 4-ounce fresh horseradish, peeled
  • 1/4 cup cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar

Scrub beets trim stems to 1/2 inch. Place beets in a medium saucepan add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.

Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl stir in vinegar, salt, and sugar.

Peel beets grate on small holes of box grater. Add to horseradish mixture stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

First things first, let’s get some technicals out of the way. When you’re in the grocery store, you might see a couple different bottles on the shelves and it could be confusing. You’ll likely find horseradish in three different varities: prepared, cream styled and cream sauce. They are different!

Prepared and cream styled are both made from grated horseradish root, distilled vinegar, salt and sometimes oil. These will have a very strong flavor.

Horseradish cream sauce, on the other hand, is a creamy based sauce with prepared horseradish as an ingredient as well as sour cream or mayo. This makes the horseradish flavor much more mild.

For this recipe, you’ll need to buy prepared or cream styled horseradish.

The Best Horseradish Recipes From

For the past year, readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).

Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on week 29's contest (of the second year, and the second book).

This week's showdown is for the best recipe with horseradish.

Check the finalists out below, and vote for your favorite here.

Horseradish Vodka Bloody Mary

Photo: Sarah Shatz

Amanda and Merrill's notes on Horseradish Vodka Bloody Mary on

This is a classic Bloody Mary, with one very smart, feisty secret ingredient. NWB has you infuse your vodka overnight with dried chiles, black pepper and plenty of coarsely grated fresh horseradish. It takes all of 10 minutes to put together the night before and it's a step we may never skip again. It leaves a smooth, lingering heat in your throat and makes brunch that much more delightful. You can customize the booze level of each drink -- a 4:1 ratio of mixer to vodka worked well for the wimps among us, but feel free to crank it up. Note: This recipe makes more vodka than you need, so either double the mixer recipe (if you're serving a crowd), or -- oh well! -- you'll just have to have more Bloody Marys next weekend. - A&M

View the Horseradish Vodka Bloody Mary recipe here.

Herbed Beef Skewers with Horseradish Cream

Photo: Sarah Shatz

Amanda and Merrill's notes on Herbed Beef Skewers with Horseradish Cream on

Oui, Chef's clever riff on the traditional Sunday roast had our mouths watering before we even fired up the stove. His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish. It's up to you and your taste buds, but we used the maximum amount of horseradish. Because that's how we roll. - A&M

View the Herbed Beef Skewers with Horseradish Cream recipe here.

Health Benefits of Horseradish

Using horseradish out of the jar was recommended to me by my doctor when I was trying to lose a little weight. It has less than 2 calories in a teaspoon, zero fat with low carbs and sodium. Used on its own its a condiment that will fit into any diet without all the fat and calories while still adding a zesty flavor to whatever you add it to.

I would use it with a tablespoon of nonfat yogurt to make a spread to go onto a roast beef slice for added flavor. It made me feel like I was still getting to eat the good stuff!

Homemade Horseradish sauce recipe

Learn how to make homemade Horseradish sauce with our easy recipe. Homemade Horseradish is more flavoursome than shopbought and can really pack a punch of flavour, if you make it right!

Horseradish is a long brown skinned root that has a pungent flavour and aroma. It should be peeled and grated and used quickly or it will loose it’s flavour. You can mix it with sour cream or mayonnaise to give a rich sauce or made into the classic sauce recipe below. Horseradish sauce is traditionally served with English roast beef but is also tasty served with smoked salmon and beetroot too.

This easy homemade Horseradish recipe uses only three ingredients, which means it doesn’t cost too much to make either!

Recipe Chef Notes + Tips

Storing and Freezing: Store the toppings, bread, horseradish cream spread, and buns separately covered in plastic wrap for up to 1 week in the refrigerator. These ingredients, unfortunately, will not freeze well.

The asiago sauce goes awesome on a ton of different things outside of this, so be sure to try it out on other sandwiches including chicken, turkey, or ham.

I basted the shallots every 6 to 7 minutes or so with the balsamic mixture to help intensify the flavor and to caramelize.

Beet Horseradish

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We adapted this recipe from former Chowhound Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. It’s the perfect accompaniment to our homemade version of gefilte fish from Firefly Restaurant in San Francisco.

Game plan: While the authors of the recipe suggest bottling this relish, it’s much easier to simply store it in an airtight container in the refrigerator.

This dish was featured as part of our Recipes for Passover photo gallery.

You can utilize horseradish in a bunch of different recipes that can take ho-hum Pesach fare and turn it into to fantastic food that just happens to be Pesach-friendly.

The sharp and pungent flavor and aroma of horseradish is released when the root is grated or ground. The root contains volatile oils which are released when the root is grated.

To keep the heat in your fresh horseradish, store it in the refrigerator. Horseradish loses its pungency very shortly after it’s ground and as it’s cooked so grind it just before you need it and add it to the end of the cooking process. For me, I say, grinding horseradish is much like chopping onions, the fumes can be overpowering. If you use a food processor, turn your head away as you remove the top after processing.

The ready-made stuff comes in the red (colored with beet juice) or white varieties and can run the gamut from sweet to lightening hot. The prepared processed stuff usually has vinegar as part of the ingredients, which stops the chemical reaction that releases the heat and stabilizes the heat and flavor levels. The amount of heat is determined when the vinegar is added to the freshly ground horseradish. To keep the flavor mild add the vinegar is added immediately.

Fresh horseradish root is available year-round but prime time is spring, just in time for Seders. Look for roots that are firm, and don’t have mold or soft or green spots. Avoid roots that look shriveled and dry or have begun to sprout.

Use a vegetable peeler to remove the outer layer before grating. You can grate it by hand or in a food processor or blender (I always add a little water to the blender or food processor to help with the consistency). A good rule of thumb is to add 2 to 3 Tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. If you are looking for a mild horseradish, add the vinegar immediately. If you’re looking for a kick, wait 3 or 4 minutes before adding the vinegar.

The following recipes are all Passover-friendly but are so good they can be used year-round.

  • Calories
  • 11,
  • Carbohydrates
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 25 mg.

Modern cocktail sauce: Stir 1/2 cup Beet Horseradish with 1/2 cup ketchup, 1 tsp Worcestershire and 2 tbsp lemon juice until smooth. Serve with chilled peeled jumbo shrimp.

Horseradish mash: Boil 5 chopped medium Yukon Gold potatoes until tender. Drain, then mash in pot over low with 1/2 cup Creamy Horseradish, 1/4 cup each milk and sour cream and 1/4 tsp salt.

Steak house burgers: Mix 450 g lean ground beef with 2 tbsp Homemade horseradish. Form into 4 patties. Sprinkle with 1/4 tsp salt and season with fresh pepper. Cook in a lightly oiled frying pan over medium-high or on the barbecue. Top with grilled red onions and crumbled blue cheese.

Spicy slaw: Combine a 397-g bag coleslaw with 1/4 cup chopped fresh parsley and 1/2 cup Creamy Horseradish. Refrigerate at least 1 hour before serving.


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