Horseradish should be peeled just prior to use, as the inner root’s flavor is very volatile and begins to dissipate soon after being exposed to air. With or without other ingredients, it is a delicious compliment to beef, ham, and seafood (particularly when used to cut the richness of wild salmon and smoked fish).
Fresh horseradish is traditionally served raw & finely grated. Cooking can dramatically weaken its bite, so if horse radish is cooked, it is usually only briefly. In some countries in Eastern Europe it is cooked all the way through, making the flavor very mild, and then eaten like a vegetable.
When used in sauces & dishes, it pairs well with dairy (cream, crème fraiche, sour cream, yogurt), beets, fresh chives, eggs, lemon juice, potatoes and apples. For an exciting side dish, try mixing grated horseradish, chives, and cream into mashed or smashed heirloom potatoes!
Though its flavor is nowhere near as complex as real wasabi, grated horseradish can be used as a substitute condiment for sushi and sashimi. In fact, because it is so much less expensive, most wasabi pastes and powders on the market are mostly (if not completely) made from horseradish mixed with green food coloring and a little hot mustard.
Basic Horseradish Condiment Recipe - Prepared horseradish with vinegar is a classic condiment for steaks, seafood, and other proteins.
Fresh Horseradish Bloody Mary Recipe
