Ingredient

Horseradish sauce

The Fiery Elixir: Unleashing the Heat of Horseradish

Horseradish sauce is made from the grated root of the horseradish plant, mixed with vinegar and sometimes other ingredients like mustard or mayonnaise. It has a strong, pungent aroma and a sharp, spicy flavor that can clear sinuses and awaken the taste buds. The sauce has a creamy texture with a slightly grainy consistency due to the grated root. Its appearance is off-white to pale yellow, depending on the additional ingredients used.

Seasoning, sauces and condiments› Condiments (including table-top formats)› Savoury sauces› Herbs/spices sauces

Sharp and pungent with a spicy kick, horseradish sauce adds a fiery heat to dishes.

Origins and history

Horseradish, a member of the Brassicaceae family, is native to Eastern Europe and Western Asia. It has been cultivated for centuries and was used in ancient times for medicinal purposes. Horseradish sauce gained popularity in the 17th century in England and has since become a staple condiment in many cuisines around the world. It is particularly associated with Jewish cuisine, where it is commonly served with gefilte fish or brisket during Passover.

Nutritional information

Horseradish sauce is low in calories and fat, making it a suitable choice for those watching their weight. It is also a good source of vitamin C and contains trace amounts of minerals like calcium and potassium.

Allergens

Horseradish sauce may contain allergens such as mustard or eggs, depending on the recipe or brand. Individuals with mustard or egg allergies should check the label or prepare homemade versions to ensure allergen-free consumption.

How to select

When selecting horseradish sauce, opt for reputable brands or make it fresh at home for the best quality. Look for sauces with a creamy consistency and a strong, pungent aroma. Avoid any sauces that appear discolored or have an off smell.

Storage recommendations

To maintain the freshness and quality of horseradish sauce, store it in a tightly sealed container in the refrigerator. Homemade sauces can last for up to 2 weeks, while commercially prepared ones may have a longer shelf life. Ensure the sauce is not exposed to air, as it can cause discoloration and loss of flavor.

How to produce

Horseradish plants can be grown in home gardens by planting root cuttings in well-drained soil. They require regular watering and can be harvested after one year of growth. To make horseradish sauce, grate the fresh root and mix it with vinegar, salt, and other desired ingredients.

Preparation tips

Horseradish sauce is commonly used as a condiment for roast beef, sandwiches, and seafood dishes. It can also be mixed with mayonnaise or sour cream to create a creamy dip for vegetables or as a spread for burgers and wraps. Additionally, it is a popular accompaniment to traditional Jewish dishes like gefilte fish and latkes.

Substitutions

Horseradish sauce is widely available in grocery stores and supermarkets, both in jars and as part of prepared deli items. It can also be made at home using fresh horseradish root and other readily available ingredients.