Horseradish - I love it

I don't use fresh horseradish at all. As a matter of fact the only time I use these ingredient is to make a bloody mary cocktail and then I use a prepared horseradish... my current preference is a Reese brand. So what am I missing by avoiding the fresh approach except for some additional prep work.

I love the smell of the horseradish so whenever I make a cocktail I make sure to take a good whiff. I wish I could find more uses for this ingredient but I am at a loss as to how. Many years ago I used to go to Arbys for a sandwich with a horseradish type sauce and a Jamoica shake. I don' t remember exactly anymore what was in the sandwich... my guess is some kind of beef maybe.

Wow... great ingredient but not very functional.

Tim

I love horseradish also. I buy a locally prepared brand - Miller's. I use it in a number of ways - add a dollup to ketchup and lemon juice for shrimp cocktail dipping sauce; mix with yellow mustard to spread on hot dogs and hamburgs; on a roast beef sandwich - local favorite is Beef on 'Weck; in deviled eggs. The "Horsey Sauce" at Arby's is mild and is mixed with mayo. I find it very functional. Unlike hot peppers, which burn your tongue, it's heat is more a nasal thing (like mustard) and I feel it is much better suited to adding a kick to something without destroying one's tasting palate for wine.

I use Tule Lake Horseradish....the hot creamy type. It is the preferred brand in these parts. Comes from OR I believe. I use it in my French Dip Sandwiches, with all roasts, tri-tip...in sandwiches, deviled eggs, in dressings for cole slaw, scrambled eggs, bloody marys, potato salads, chicken and tuna salads, crab louies, thousand island dressing, mix it into mustard, or mayo, home made tarter sauces, and here is this yummy recipe"

Seafood Sauce !!!
4 Cups Ketchup
1/2 Cup Horseradish
2 Tablespoons Tabasco Sauce
Juice of one Lemon

Stir & Serve ... Will keep for up to a month in the fridge in a tightly closed container ........

Beef on weck - yum! I have relatives on Grand Island and we used to go to a place called Ceil & Chuck's, on the river.

If you like horseradish, and particularly if you like the smell of it, I'd urge you to try it fresh sometime. You need to grate it by hand but when you do it's light years better than anything prepared.

The traditional Jewish use for the ingredient is to serve with gefilte fish, which is basically poached fish balls. The horseradish is usually mixed with some grated beets and a little sugar. It's actually great and I've always thought there must be similar dishes that you could serve with fresh horseradish.

Several years ago, when I was exploring old Viennese cuisine and making boiled beef for a party -- I read that the required side dish was a kind of horse-radish applesauce, for which I had to buy fresh horse-radish root.

It does look like the lower leg and part of the hoof of a horse. And fresh tastes good. But the stuff in the jar tastes pretty good too.

I, too, love horseradish and its cousin, sort of, wasabi. The feeling I get in my nose when I have just a tad too much is wonderful and I miss it in the same way I miss a good rollercoaster ride if I haven't been on one in a while.

Horseradish with gefilte fish for sure but also with boiled beef dishes. Also a good small addition in salad dressings that want a bit of 'western heat".

I experimented processing the fresh horseradish once. I went back to buying the Tule Lake.

If you want to use fresh horseradish buy it, don't grow it. It is invasive, in the sense if you try to dig it up, three or four shoots come up, etc.