The garden has recently acquired a horseradish plant, so we are beginning to think about uses. It is commonly included in cocktail sauce, cheese sauces, specialty mustards, dips, spreads, hummus, relishes and dressings. It gives coleslaw, potato salad and baked beans an exciting new taste. Horseradish butter, horseradish mayonnaise, horseradish sour cream dip and horseradish barbecue sauce are common. It can be added to stock, even to pizza sauces! But most of all I am looking forward to liberally as a herb. It can be fermented as well.
If you are growing horseradish, it can be used fresh, but mostly it is grated and mixed with vinegar to maintain its fresh, spicy taste.
However, in these recipes, you can use store-bought horseradish, sold in jars at the supermarket.
This post contains one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Here are three ways of using horseradish in dressings.
Horseradish Mayonnaise (Eggless)
Make a horseradish mayo by adding horseradish to this recipe for Eggless Mayonnaise.
Creamy Horseradish Dressing and Dip
Mix 200ml cream with a heaped tspn horseradish, 2 Tblspn extra virgin olive oil and 1 Tblspn cider vinegar. Season it with salt and pepper. Chopped chives can also be added.
Alternative Recipe (No Oil)
I have two methods for making a creamy dressing. I like this one because it doesn’t have any oil. Try all of them, and choose your favourite.
Slowly add the juice of 1 lemon juice to 375 ml of cream. Continue to stir until it has thickened. Add 1 Tblspn finely grated horseradish, mix, and leave to sit at room temperature for 1 hour or more before use. Add chives or very finely sliced leeks if desired.
Or use This Recipe Using Sour Cream (No Oil)
Grate 250g fresh horseradish root coarsely and mix with 100ml light sour cream, 1-2 teaspoons caster sugar, sea salt to taste and white vinegar to taste. The sauce should be thick, piquant and slightly sweet. It can be stored in a screw-top jar in the refrigerator for up to 1 week.
How to Use the Dressings
All of these dressings can be drizzled over mesclun as a salad, or used as a dip for crispy chips or fried onion rings with capers. As a dressing, it is also good with bowl salads, and also salads based on couscous or burghul. Use in place of mayonnaise in salads. Or use on avocado slices, in potato salads, in bean salads …. your options are only limited by your imagination.
It is also good spread on cheddar cheese, tomato or salad sandwiches! Yum!
recipe notes and alternatives
Use store-bought horseradish cream if you can’t get fresh horseradish. It will be gentler in taste, so adjust as necessary.