Horseradish

I'm thinking of a horseradish sauce actually, commercially available.
A) anyone recommend a good brand
and/or
B) a dish or recipe where a horsradish sauce might be used.

If you love that sinus-clearing effect of good horseradish, we've got the brand for you! BEAVER CREAMY HORSERADISH is a zesty creation of sour cream and horseradish. Great for prime rib. It'll knock your socks off!

I agree. Beaver's good. And I like it in a good seafood cocktail sauce. Just mix up maybe 1/2 cup of ketchup, a tbsp or so of horseradish, a squirt of lemon juice, a generous dash of Worcestershire sauce and, if you like it hot like I do, a dash of Tabasco. These proportions are approximate. I always taste it and adjust the horseradish/ketchup balance to taste as well as the heat with maybe a bit more Tabasco. Then just dunk your big old boiled shrimp in it.

Are there any fish recipes that could use a horseradish sauce when cooking? I baked some flounder a couple days ago and thought I might put a mild horseradish/mayo as it baked. It's wasn't great, just ok.

Years ago when i was taking horticulture classes in California a classmate used to go home to the Tule Lake area every fall for the harvest---here family--and most of the little town she lived in, grew horseradish. She would always bring us all back some of the final product---"Tule Lake Horseradish" wonderful-fresh jared and VERY strong---both creamy and regular, and produced by a coop of local farmers. Its great stuff and when i see it--I buy it! Couldnt imagine a roast beast sandwich without it!!--well i could really--but its not as good! Interesting that after a life of grown horseradish she decided to become a florist!

Tule Lake, CA holds an annual Horseradish Festival that really promotes the 'root'. Cooking contests, grinding contests, and assorted other competitions involving Horseradish are featured. One year Huell Howser covered the events with his "California Gold" PBS program.
We visted the town on one of our roadtrips and took home several bottles of both fresh and creamy Horseradish. It is great stuff!

I use a generous amount of horseradish when I am mixing my cocktail sauce concoction in my favorite raw oyster emporium.

When I was growing up grandad always had a jar of horeseradish mustard from the columbus flea market in cntrl jersey, just opening the jar would clean the sinus's of everyone in the room.

Dreamzpainter: Just what I was going to say!! At the Columbus Farmers' Market there used to be a guy who ground horseradish on the spot -- roots in, fresh head-clearing horse radish out, no extras. Into a bottle and you take it home -- you'd stand there and watch him. Storebought is good, this stuff was great.

Some of the stronger tasting oily fish such as mackerel, herring etc can stand a good horseradish sauce with them. Also some smoked oily fish. It seems to help cut the fattiness and strong taste.

The BEST horseradish mustard I have ever had is Weber's. It is amazing! Started in the 1920's at the Broadway Market in Buffalo and still made locally. If you're from Western New York, you won't like any other. It's not sold in many stores outside of the region, although they have been trying to grow. I have heard a rumor Wegman's carries it. Anytime I would visit once I moved I would bring back jars of it, and visitors to me had to bring some with them! It was a great day when the internet arrived, and then I stumbled upon Buffalofoods.com (where Western New Yorkers can order the foods they miss). And now, you can order directly from Weber's on-line at www.webersmustard.com, but you have to mail in the order form, so the Buffalo foods site is more convenient. They have a few other sauces as well.

If you're talking about the creamy, sort of mayonnaisey type, I like a brand called Beano's. For parties, I spread the sauce on mini-croissants, add very thinly sliced rare roast beef, a couple of baby spinach leaves and slivers of plum tomatoes. That's almost the only time I use it.

But the regular horseradish that I buy at the farmers' market, I use in lots of recipes - my favorite being a spread with cream cheese, dried beef, blue cheese, Worcestershire sauce and horseradish.

Oooo actually come to think of it, I like beetroot ( plain sweet cooked not the type in vinegar ) with a creamy horseradish dressing over it. Sometimes I mix half and half with greek yoghurt ( the proper sheeps milk kind ) and sprinkle fresh chopped chives or finely sliced spring onions ( scallions ) over.

quote:

Originally posted by MissKitty

Oooo actually come to think of it, I like beetroot ( plain sweet cooked not the type in vinegar ) with a creamy horseradish dressing over it. Sometimes I mix half and half with greek yoghurt ( the proper sheeps milk kind ) and sprinkle fresh chopped chives or finely sliced spring onions ( scallions ) over.

You know--that sound REALLY good!!!

Here's a horseradish-infused appetizer we make a lot. People really like it--even those who normally claim not to like oysters.

Mix mayonnaise and horseradish to taste, either the sauce or the prepared horseradish, whatever you have on hand. Sometimes we add a little sour cream, too. Put dollops of the mixture on crackers and top each one with a smoked oyster. Assemble these right before serving. If they sit too long, the cracker will get soggy.

Fred Sauceman

I have 2 horseradish plants growing im my garden. I have made my own horseradish by grating the root in the food prcessor and adding vinegar. If you try to make it make sure you are near a door for freash air, if you can make it outside all the better. The last time I made it, it did take my breath away.
My Mother made a great dip with horseradish, sour cream, ketchup and a can of small shrimp. Mix and refrigerate for a few hours.

We make a very old recipe for spiced vinegar with horseradish which is so good on raw oysters and other seafood like crabmeat.

Poor Horse's.........

Horses are animals. Horseradish is a plant. In any case, a sharp, tangy mustard goes better with horse. I suppose a horseradish sauce, perhaps, much like with roast beef.

quote:

Originally posted by RubyRose

We make a very old recipe for spiced vinegar with horseradish which is so good on raw oysters and other seafood like crabmeat.

Is the recipe a family secret, or can you share it with us?

quote:

Originally posted by BigGlenn

Poor Horse's.........

You are a funny man...every time you post you crack me up

quote:

Originally posted by Gizmolito

quote:

Originally posted by RubyRose

We make a very old recipe for spiced vinegar with horseradish which is so good on raw oysters and other seafood like crabmeat.

Is the recipe a family secret, or can you share it with us?

No secret - here's the recipe:

SALT OF THE SEA VINEGAR

2 tsp. whole allspice
1 tsp. whole black peppercorns
1 Tbs. freshly grated nutmeg
2 Tbs. grated fresh horseradish
1/8 tsp. cayenne pepper (or more, if you’d like)
1 Tbs. salt
1 Tbs. granulated sugar
4 cups white vinegar

Crush the allspice and the peppercorns with a wooden mallet. Place all but the vinegar in a large, heavy saucepan. Then pour in the vinegar and bring to a boil. Remove from the heat, pour into a covered container, and let stand for at least two weeks. Strain through a double thickness of cheesecloth and bottle in sterilized containers. Cork tightly. Store away from direct sunlight. Refrigerate after opening. Makes 2 pints.