Sweet and Spicy Horseradish Dressing Recipe on Food52 (2024)

FAQs

How to make horseradish more spicy? ›

If you add the vinegar too soon, the horseradish will be milder in flavor. For “knock your socks off” spicy, be sure to wait three minutes before adding 2 to 3 tablespoons (30-44 ml.) of (5% strength) white distilled vinegar and ½ teaspoon (2.5 ml.) salt for each cup of grated root.

Horseradish sauce is an easy and delicious way to get the most out of this fiery root – peel and finely grate fresh horseradish and mix with crème fraîche or natural yoghurt, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Mix, taste and season to perfection. Yum!

Apple cider vinegar is a good choice if you want a milder taste. A few squeezes of fresh lemon juice add a citrus and sour taste from citric acid.

The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate.

Sugar: White sugar helps balance the strong flavors.

The addition of vinegar to the ground horseradish neutralizes the enzymatic process of this compound. Vinegar stabilizes the flavor. The longer you wait to add the vinegar, the hotter the results will be. But don't wait longer than a few minutes, or the resulting flavor will be bitter.

The spiciness of horseradish comes from the chemical allyl isothiocyanate, which is also found in mustard and other radishes, and is closely related to the chemical that makes you cry when you chop an onion.

Prepared horseradish is made with grated horseradish root, vinegar, and salt. Prepared horseradish is not the same as horseradish sauce but is an ingredient in it. Horseradish sauce combines prepared horseradish with cream, sour cream, or mayonnaise, which makes it milder and creamier.

The “hotness” from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the “heat” that some people claim clears out their sinuses. The bite and aroma of the horseradish root are almost absent until it is grated or ground.

Wasabi root is best substituted for fresh horseradish root as it can't mimic the texture of prepared horseradish or horseradish sauce. Since their heat is comparable, wasabi root can be used in equal amounts to horseradish root.

Why does horseradish burn sinuses? ›

As we eat wasabi or horseradish, allyl isothiocyanate vapors travel through the back of the mouth and up into the nasal cavity. This triggers a nerve response in the nose and sinuses, explains Dr. Dawn Chapman, project leader for sensory research at the National Food Laboratory, causing the familiar nose-tingling burn.

Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.

To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold.

Chardonneigh's Arby's Horsey Sauce. A limited-run of Arby's signature horseradish sauce with a chardonnay-flavored finish.

Horseradish grows best in a deep, rich soil that is moist and fertilized. Fertilize by adding manure into the soil in the fall before planting the following spring. Add synthetic fertilizers in the spring if you want, but avoid those that are high in nitrogen.

The addition of vinegar to the ground horseradish neutralizes the enzymatic process of this compound. Vinegar stabilizes the flavor. The longer you wait to add the vinegar, the hotter the results will be. But don't wait longer than a few minutes, or the resulting flavor will be bitter.

Prepared horseradish is freshly grated horseradish root that is mixed with vinegar and salt. This preserves the horseradish's pungency. If not combined with vinegar, fresh grated horseradish quickly loses its pungency and acquires a bitter flavor.

The spicy sensation of wasabi is derived from a chemical compound called allyl isothiocyanate, which is also present in mustard and horseradish.