Horseradish Recipes, Cooking Tips, and Measures

Freshly grated horseradish is so pungent, it can burn the nose

Horseradish root
Elisa Cicinelli/Photographer's Choice RF/Getty Images

Horseradish Cooking Tips and Measures

• Horseradish is best used freshly grated and raw.

• Scrub with a stiff brush and peel off the dark skin before using horseradish.

• In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.

• Horseradish is like the allium family -- the finer it is chopped or grated, the more pungent the flavor.

• When grating horseradish, it is easiest to use a food processor.

Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away.

• For homemade prepared horseradish, just add white vinegar and salt to taste while processing. Store in a lidded glass jar in the refrigerator up to 6 weeks.

• Fold 1 Tablespoon fresh grated horseradish into a stiffly-whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition.

• Add 1 Tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes. Apple Horseradish Sauce Recipe

• When serving horseradish, do not use silver. Horseradish will tarnish silver.

• If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked.

• If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.

Horseradish Measures, Weights, and Substitutions

• 1 Tablespoon grated fresh horseradish = 2 Tbsp bottled prepared horseradish
• 2 Tablespoons prepared horseradish = 1 Tablespoon dried + 1 Tablespoon vinegar + 1 Tablespoon water + salt to taste
• 10 Tablespoons prepared horseradish = 6 Tablespoons dried powdered
• 1-1/2 pounds fresh root = 2-3/4 cups peeled and grated
• 1 8-ounce bottle prepared horseradish = 1 cup

Horseradish Recipes

•  Apple Horseradish Sauce
•  Batter-Dipped Fondue Meatballs
•  Beef Tenderloin in Cherry Sauce
•  Beet, Red Onion, and Horseradish Relish
•  Best Deviled Eggs
•  Coconut Beer Shrimp with Sweet & Tangy Sauce
•  Creamed Horseradish Dill Sauce
•  Crispy Potato Cakes with Horseradish
•  Double-Decker Club Sandwiches
•  Emeril's Worcestershire Sauce
•  Ham and Swiss Cheese Spread
•  Haricots Verts (Green Beans) and Horseradish Salad
•  Herbed Oxtail Terrine
•  Horseradish Apple Soup
•  Horseradish and Celery Potatoes
•  Horseradish Dip
•  Horseradish Hollandaise Sauce
•  Horseradish Mashed Potatoes
•  Horseradish Mayonnaise
•  Horseradish Mayonnaise I
•  Horseradish Mustard
•  Horseradish Slaw
•  Mashed Potatoes with Carrots, Turnips and Horseradish
•  Mushrooms Stuffed with Whole Clams
•  Mustard Horseradish Potato Salad
•  Prime Rib with Roasted Garlic & Horseradish Crust
•  Same Day Beet Relish
•  Spicy Roast Beef & Brie Panini
•  Striped Bass in Horseradish Crust in Anchovy Broth
•  Sunflower Pate

More About Horseradish and Horseradish Recipes:

What is horseradish and why is it hot? FAQ
Horseradish Cooking Tips and Measures
Horseradish Selection and Storage
Horseradish History