In my Polish family ,after we prepare our roots we mix a few jars with ground red beets! Its great for pickled eggs and goes great on Easter ham or kolbasi!
Great taste and so easy to make loved it.How long will it keep and how is it stored?
Hi Pat, the sauce should last 5 to 6 days, and you would store it in the fridge. The one ingredient that will keep this sauce from lasting more than 5 or 6 days in your fridge is the chopped chives. All of the others are ingredients that last a long time in the fridge on their own.
Marianne!!! I love it on biscuit’s and gravy!!! My favorite!!!
This is my go to recipe for horseradish sauce. We grow a raised bed of horseradish and make fresh when ever we have a rib eye steak. Probably should sit for awhile to get a little stronger but we make it when we are using it. Love this recipe. Pefect!!!!!!!!!!!!!
Thanks for your prime rib recipe!!! It was out of this world.I went to my Doctor and he told me about putting it in at 500 but nothing else. i found you on the web. Thanks for a great Xmas dinner. Joan
My wife and I are so excited to start growing more and more of what we eat and horseradish is going in ASAP. But I am wondering how or why some horseradish is hotter than others? It it a timing thing with the vinegar? Extra Hot=no vinegar? Thanks Elise,Bruce in Gold Beach Oregon
Hi Bruce, I think it has more to do with timing. The more time after the horseradish has been shredded, the less hot it is. Vinegar helps slow down this process. That, and perhaps it also has something to do with the actual horseradish root. Perhaps some roots are hotter than others. ~Elise
horseradish is to be harvested in the month with an r in it september october november december january marrch and april… the other months its usually to hot too each.
Has anyone every seen a recipe for Horseradish jam or jelly? I am looking for one. Thanks,
I made your sauce tonight for dinner. It was just what I was looking for. Thanks so much for the recipe.
I like to do a similar sauce with slightly different proportions and adding a bit of lemon and pepper. It’s great on sandwiches!http://theweekendgourmande.wordpress.com/2010/07/04/kitchen-firsts-homemade-horseradish-potato-salad/
You’ve done it again! I was in dire need of a tastey horseradish sauce for Christmas and Elise, you saved the day! You saved me hours of Google searching and everyone LOVED this sauce with the standing rib roast. “He” said, “Let’s have this again with ham at Easter!” You betcha!
Another Idea. With my prim rib I usually make a Horseraddish Bourbon Peppercorn Demi. Quite simply, I sautee diced onions and garlic in butter until translucent, add flour to make roux right in the roasting pan. Make sure to pour off drippings before cooking. Deglaze with Boubon, (Jack Daniels works best) add any drippings from roasting pan back into the pan. At this time I usually add the Horseraddish and some whole peppercorns. Bring to a boil, reduce and simmer until thickness desired is reached. This is also a nice accompaniment to Apple Cornbread Stuffed Pork Loin.
Great sauce! It tasted just like my favorite steakhouse sauce and went perfectly with the steak! I will definately use this again! Thanks for sharing this recipe!
Hi Elise,Just thought I’d tell you about another use for this sauce. I had some sauce left from Christmas when I used your prime rib recipe, and last night a friend came to dinner. I made roasted salmon, and just had the impulse to try the horseradish sauce on it. It was fantastic. I had to go to your blog and print this recipe for the friend I was having dinner with. Thanks for another keeper. (And this sauce had been in the fridge nine days and was still great.)
Great texture, but a little bitter, not finger lick’in good.
That would be the horseradish. It should give a kick. ~Elise
Has anyone ever heard of German Horseradish Pudding? My mother-in-law is looking for the recipe & I cannot find one anywhere. Her mom use to make it for her & I want to surprise her for her 80th B-Day and make it for her.
Perfect! Easy and delicious. Love that horsey sauce. Happy to find this recipe. Thanx!p.s.—I used a little extra horseradish–I like the bite!
Hi Elise, I have horseradish powder I recently bought from Penzey’s. Is there a way I could adapt this recipe to use the powder instead of the prepared?
If you’ve never made your own fresh horseradish, you’re missing out! Peel the root, cut it into chunks, put it in the food processor, open all the windows (your eyes will water), and process until it’s the consistency you want. Add a bit of salt, just a smidge of sugar, a bit of white vinegar and refrigerate. It willget a bit stronger as it sits. My dad got me hooked on horseradish when I was about 9 or 10 — great bread, leftover beef roast sliced thinly and piled on, dijon mustard, thickly sliced tomatoes, freshly ground pepper, thinly sliced red onion and lots of horseradish. Yummm!
I never ate horseradish at all until I got married but now I hardly ever eat steak without it! Instead of making a sauce, I usually just put a spoonful of sour cream on my plate along with a spoonful of horseradish and then just stir them together as I’m dipping :-)
Speaking of horseradish and beef: A friend used to make this pot roast on New Year’s Day. Her addition of horseradish is genius–raises pedestrian pot roast to the food of kings. (This recipe is adapted somewhat from her original.)
Suzanne’s Pot Roast3-4-pound chuck, shoulder, top or bottom round, brisket, blade or rump (in general order of preference)Rub meat with garlic and dust with flour. Heat 2Tbs oil in a heavy dutch oven and brown meat all over, careful not to scorch. (Don’t worry about browned bits on pan, though.) When meat is half-browned, add1 carrot, chopped1 rib celery, diced1 small white turnip, diced (opt.)¼ c chopped green pepper (opt.)When meat is browned, spoon off excess fat, add 1½ c boiling meat stock, ½ c red wine, 1 bay leaf; 1 onion stuck with 3 cloves. Cover and bake 300-325 degrees in oven for 2 hours (or simmer on stove), turning several times and adding more stock if needed. When done, turn roast onto platter and keep warm. Strain broth and vegetables, pressing cooked veggies through strainer into broth. Season this gravy to taste with salt and pepper; stir in lots of horseradish and sour cream. Serve gravy separately.
I used to make a version from Time/Life Great Dinners, which used whipped cream, but nowadays I prefer this recipe, which I saw in the LA Times:
1/2 cup crème fraîche1 tablespoon freshly grated horseradish
Combine the crème fraîche and horseradish in a small bowl and mix well. Cover and refrigerate at least one hour or as long as overnight.
I make a similar sauce minus the mayonnaise but add a touch of lemon juice for freshness. Great with Christmas Beef Tenderloin dinner.
Horseradish & beef…it’s what’s for dinner! Most places I’ve been that serve prime rib usually add horseradish sauce and au jus on the side. I usually ask for some whenever I dine out and have steak. I prefer straight horseradish…that creamy stuff just gets in the way!
Mmm, horseradish. My grandparents used to grow a crop in their garden; it’s pretty much growing wild throughout their yard now.
The way they always prepared it was to simply grind it up and add a little vinegar (white? I don’t know), and jar it. Much stronger than any fancy-pants sauce! :)
Horseradish on steak, that’s a new one. I associate horseradish more with wasabi (they sell it in tubes, and very common in coastal cities) and sushi, but no doubt the steak looks tasty.
Can the wasabi be used as a substitute for this recipe?
I learned recently that a lot of what is sold as “wasabi” is actually made with horseradish instead. I’m a huge fan of horseradish sauce on roast beef.
I make a version of this with 1/4 cup each of mayo and sour cream and horseradish to taste (the more the better for me). It is delicious with pork, roast beef, just about any meat.
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