A lot of recipes call for prepared horseradish. Unfortunately, a lot of people believe that this means grabbing a bottle of creamy horseradish sauce and pouring it in. That is not the case at all. Prepared horseradish and horseradish sauce are completely different from one another.
Horseradish is a root vegetable that is grown throughout the world. In its natural state, horseradish does not have a strong smell, as one would expect from this particularly pungent product. The strong taste and smell that we use to accent savory meats like roast beef is actually a defense mechanism that is meant to protect the plant against herbivores.
When a rabbit or some other woodland critter bites into the root of a horseradish plant, a compound is released which creates that powerful taste and smell. It is meant to drive the attacking creature away. As it turns out, we humans actually like that taste!
The problem with horseradish is that the longer it sits after being grated or cut, the stronger that smell and taste become. If left for too long, horseradish could actually burn the sinuses. That’s why we mix it with some other ingredients to create prepared horseradish.
Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keep it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment.
In the U.S., horseradish sauce is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate.
Adding horseradish sauce to something like cocktail sauce would completely change the makeup of what you’re attempting to create. So, while prepared horseradish is a core ingredient of horseradish sauce, the two are not interchangeable and clearly not the same thing.
Do you prefer using prepared horseradish as a condiment, or do you need the creamy consistency of horseradish sauce? What is your favorite food to pair horseradish with? Sound off below and let us know!
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.
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Horseradish sauce can be used on its own as a condiment on the side of the plate or spread on sandwiches, or as an ingredient in dishes where it gives a “punch” to the flavour. In the UK, it is often served with beef. In Germany, it is often served with beef, and sausages.
The pickled / prepared version is more popular in North America and is what people tend to mean by horseradish sauce; the creamed version is more popular in Britain and tends to be what people there mean by horseradish sauce. Hardcore fans anywhere in the world will distinguish between the two types and often have both on hand at once.
A lot of recipes call for prepared horseradish. Unfortunately, a lot of people believe that this means grabbing a bottle of creamy horseradish sauce and pouring it in. That is not the case at all. Prepared horseradish and horseradish sauce are completely different from one another.
In the U.S., horseradish sauce is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate.
When a rabbit or some other woodland critter bites into the root of a horseradish plant, a compound is released which creates that powerful taste and smell. It is meant to drive the attacking creature away. As it turns out, we humans actually like that taste!
Adding horseradish sauce to something like cocktail sauce would completely change the makeup of what you’re attempting to create. So, while prepared horseradish is a core ingredient of horseradish sauce, the two are not interchangeable and clearly not the same thing.
The problem with horseradish is that the longer it sits after being grated or cut, the stronger that smell and taste become. If left for too long, horseradish could actually burn the sinuses. That’s why we mix it with some other ingredients to create prepared horseradish.
Easy to Make Horseradish Sauce | Chef Jean-Pierre
FAQ
Can I use horseradish sauce instead of horseradish?
What is creamy horseradish sauce made of?
What’s the difference between fresh horseradish and sauce?
What are the different types of horseradish?