Fresh Horseradish help


 
Chuck H

Chuck H

TVWBB Member
A friend of mine gave me fresh horseradish he grew in his garden. He peeled and ground it and mixed a little vinegar and, dude is it an eye burner!!
Any suggestions and recipes I can make to use this on meats, seafood etc. This stuff needs some additives to calm it down a little.
 
No exact recipes, but:

You can use some to zest-up sauce for shrimp coctail.

A tiny amount is good in a bloody mary

When mixed with a little mayo - it's great on roast beef sandwiches
 
I really don't mind the the potent taste of the horseradish, I just don't want it to over power the taste of the main menu...I enjoy hot foods but I need to find a happy medium with this fresh HR.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
horseradish's potency decreases over time. let it mellow in the fridge if its too strong for you. </div></BLOCKQUOTE>
Pretty fast I might add. It won't last long in the fridge, maybe a month and then it's lost all it's kick.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Soften it with a mix of cream and sour cream. </div></BLOCKQUOTE>
And or mayo.
 
My Dad and I used to make horseradish when I was a kid. My Aunt would give us the fresh root and my Mom would make us grate it outside. I can still remember how much it would make my eyes water. I personally can't stand the stuff, but as a previous poster stated, it's potency will diminish over time. We used to make it around Easter time and my Dad would eat it with ham.
 
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