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.
It seems so old fashioned, fresh horseradish. These days it is very difficult to get your hands on – I do hope that you can find it, or grow your own. This sauce, dressing or spread is wonderful, with that real horseradish tang. Its far better than wasabi. This sauce or spread is so gorgeous when made at home. 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.
In these recipes, you can use store-bought horseradish, sold in jars at the supermarket.
Are you after other dressings? Try Yoghurt Mustard Dressing, Mustard Turmeric Dressing, Yoghurt Tahini Dressing, Herb Dressing, and Almond Butter Dressing.
You can browse all of our Dressing recipes here. Or browse all of our Mid Autumn dishes.
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.
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