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post #1 of 25
Thread Starter 
IMHO nothing goes better with prime rib, steak or roast beef than horseradish. However, in my quest to cut my ties with "prepared foods" from stores I have never made my own horseradish sauce/topping. We can find horseradish locally at Whole Foods so give me your best horseradish sauce or topping. The less mayo the better as I can't stand mayo. Thanks!
post #2 of 25
Horseradish is easy to grow if you have any space to plant it, and it is a perennial so it keeps coming back year after year...

We grow it and just make it into ground horseradish mixing with white vinegar. It will clean out your sinuses for sure when it is homemade...
post #3 of 25


Make ya a steak sauce w/ HR in it
post #4 of 25
Run the radish through the blender to chop it up to the coarseness that you desire. Add to sour cream, lemon pepper, salt, worchestshire sauce and whatever else jumps out of the spice cabinet. If it is too thick, thin with some milk. Great stuff!!
post #5 of 25
I cut it with ketchup for cocktail sauce, serve it in peppered milk gravy, add to tomato soup and a bloody mary isn't a bloody mary without some in it! Just grind it up and mix with white vinegar and jar it up and add it as a condiment to almost anything! (Well, maybe not cake..).icon_mrgreen.gif
post #6 of 25
I make a Sweet Tomato BBQ sauce that depends on Horseradish paste for its unique taste. The horseradish really makes my sauce come alive.


Thanks to your post I noticed that my recipe had been eliminated during the great purge of posts last fall. I have re entered it in the sauces forum.
post #7 of 25
Breakfast Juice

Load a cocktail shaker with

500mil tomato juice
4 Turns of sea salt
1 goodly pinch of cracked black pepper
5 shakes of Cholula hot sauce (used to use Tabasco)
4 shakes of Worcester Sauce
1 goodly teaspoonful of Horseradish sauce

Shake and serve, even better I keep 1 ½ Ltrs in the fridge and top it up every morning.

There was a patch of Horseradish in an isolated spot in one of our city parks that supplied those in the know for generations, but the council in their wisdom destroyed it to make some poxy airy fairy project.

In preparation for my retirement I will be doing some wild planting. and Horseradish is top of the list.
post #8 of 25
Asparagus is another one to start out in the wild. We have been feeding off of plants we planted in the clay soils near a lake in the 1960s.
post #9 of 25
I make my own prepared horseradish every year. Very easy just take care of the fumes. I make a lot and use my meat grinder to grind the peeled root. I do this under the range hood. Add a little vinegar, salt and or sugar. That's all there is to it. From there you can doctor it up to make horseradish cream or what ever you want.
post #10 of 25
I make my own too and I make a lot at once and then put it in the fridge for 3-4 days then transfer all but one jar to the freezer. The Prep Time and Servings depends on the amount of Horseradish you have and want to make. I highly recommend you make this outdoors or in a well ventilated area.
Here's my recipe if you want it:

horseradish root, as desired
white vinegar, as required
salt, as required

Cut roots into manageable pieces.
Scrape the outside of the horseradish roots until clean.
Drop into cold water after scaping to prevent discoloration.
Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
Spoon into clean jars, filling to about 2/3 or a little more full.
Add 1 tsp of salt to each jar, then fill with white vinegar.
Cover and refrigerate for a few days before using.

Hope that helps ya a bit.
post #11 of 25
I have grown my own horse radish before(moved away,don't know how it's doing now), it is very easy to grow. Amen to gringing outdoors. The root doesnt become "active" until the inside has come in contact with the air(by peeling/grinding). Vinegar affects the potency: less vinegar= more potent horse radish. hope to be of some help with preparing your own HR.ENJOY!
post #12 of 25
Didn’t realise that horseradish was so easy to process.

Horseradish will be planted come spring or possibly earlier, didn’t know asparagus would grow wild, so will search for a spot to plant some.

Are there any other goodies that can be wild harvested?
post #13 of 25
Dandelions for salads and making wine.

Cannabis for ..... well you know. wink.gificon_redface.gif

Blackberries for jams and jellies.
post #14 of 25
I go out back and dig up a root, bring it inside, wash it peel it with a qweeper (Y'know, potato peeler? qweep qweep qweep...qweeper) slice it then run it through the blender...add a bit of water, maybe a tiny bit of vineger, but mostly eat it raw...on very rare beef.
post #15 of 25
I like straight up horseradish on a rb sammie, but sliced on a place I like creamed horseradish. Take heavy cream and whip until stiff peaks hold, then fold in as much horseradish as you like. We add a little salt and sugar. Be careful not to over whip the cream or you'll wind up with butter!

BTW, horseradish root can start to take over an area! It's roots grow and pop up in other areas which then do the same thing!
post #16 of 25
Thread Starter 
Lots of great info! Thanks everyone!
post #17 of 25
I may be a bit odd, but a horseradish and blue cheese crusted steak always makes me way too excited about life.
post #18 of 25
Well a bit of sour cream and horseradish works for me and my potatoes. LOL
post #19 of 25
Would you share your recipe?
post #20 of 25
Hey Paul, I have a recommendation for you. Rogue's Creamery (located in Oregon, and on the internet) makes a smoked (hazelnuts) bleu cheese. Their regular bleu cheese won a cheese contest in London, UK, a couple of years ago, against the cream of the crop bleu cheeses (Stiltson, etc..........). And England takes their bleu cheese very seriously. I can get Rogue's Creamery Bleu Cheese at the Whole Foods in Denver. Otherwise, go to their website.

Imagine it. A smoked bleu cheese on a big, thick, juicy steak. It's almost too much to imagine!!!!!!!!!!


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