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Delicious Recipes


Cooking with Horseradish


Horseradish can enhance the flavor of many dishes throughout the day and is fat-free!  
Remember, adding horseradish before cooking or baking gives a very different flavor than after,
as horseradish becomes less pungent as it cooks.


Add a splash to tomato juice for an early morning eye-opener.

Wake up your scrambled eggs with a heaping tablespoon of prepared horseradish and a small handful of diced ham for every two eggs.

In place of onions, add prepared horseradish to hash browns before cooking in skillet.

Sausages taste great with horseradish on the side!


Enhance deli items such as potato salad and coleslaw with a spoonful of prepared horseradish for an additional zip.

Add prepared horseradish to French dressing for salad or to mayonnaise for sandwiches.

Put the "devil" into your Deviled Eggs recipe by adding prepared horseradish, to taste.


1/2 teaspoon prepared horseradish is a great addition to your favorite Bloody Mary cocktail.

Add 2 tablespoons of prepared horseradish and 1 cup shredded sharp cheddar cheese to your 3+ lbs mashed potatoes recipe.

Mix in 2 tablespoons of prepared horseradish to fresh ground beef before grilling hamburgers

Easter Ham Sauce - blend equal parts prepared horseradish, mustard(dijon, yellow, or whole grain), and sour cream together.  This is a wonderful condiment and is also great on smoked sausages, Bratwurst, Kielbasa!

Some of our favorite recipes:

Seared Beef Tenderloin Mini Sandwiches Appetizers

2/3 cup sour cream
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons minced fresh chives

1 1/2 lb. beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking Spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress(about 1 bunch)
1 (8 ounce) French baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) shaved fresh Parmesan cheese

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
Sprinkle beef tenderloin,  with pepper.  Heat a large nonstick skillet over medium-high heat, coating pan with cooking spray.  Add beef to pan: cook 15 minutes or until desired degree of doneness, turning frequently.  Let stand 15 minutes. Cut into thin slices. Sprinkle with lemon juice.
Arrange watercress evenly on bread slices.  Place 1 beef slice and about 1 tablespoon sauce over each bread slice.
Arrange capers and cheese evenly over sauce.  Serve immediately.

Bacon, Cheddar & Horseradish Party Appetizers

1 lb bacon
1 cup mayonnaise
1 8 ounce package shredded cheddar cheese
3 tablespoons prepared horseradish
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce
1 package party rye or pumpernickel bread

Cook bacon until very crisp, but do not burn.  Drain on paper towel, crumble with hands into a medium bowl.  Add cheddar cheese, mayonnaise, horseradish, worcestershire and Tabasco sauce.  Mix well.  Spread about a tablespoon of mixture onto bread slices and place on ungreased baking sheet.  Bake 450' for approximately 10 minutes.  Serve warm.

Potato Chip Dip

1 cup sour cream
3 tablespoons prepared horseradish, drained
2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 cup finely chopped pimento-stuffed green olives

Blend ingredients and chill for 2 hours before serving

Sweet-Sour Sauce for Coconut Fried Shrimp

1 cup Apricot Preserves
1/4 cup prepared horseradish
1 tablespoon honey-dijon mustard

Stir ingredients and chill until ready to serve.

Shrimp Cocktail Sauce

1/2 cup catsup
1/2 cup chili sauce
1/4 cup prepared horseradish
1 tablespoon lemon juice
1 tablespoon worcestershire sauce

Stir ingredients and chill until ready to serve.

Cucumbers and Dill in Horseradish Cream

2/3 cup sour cream
3 tablespoons prepared horseradish
2 tablespoons finely chopped fresh dill
1 /2 tablespoons finely chopped white part of scallion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) seedless cucumber, sliced 1/8 inch thick

Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated,  Let stand for 1 hour to allow flavors to develop.  Serve.

Dill Tartar Sauce

1 cup mayonnaise
1/4 cup dill relish
1 tablespoon prepared horseradish
2 teaspoons dijon mustard
1 tablespoon drained capers
1 minced garlic clove
dash of paprika, and squeeze of lemon juice

Blend together and refrigerate until serving. Excellent with salmon and halibut.

Horseradish Applesauce for Pork Chops

2 cups of sweetened applesauce(store-bought, or home-made)
1/4 cup prepared horseradish

Stir together and serve.

Broccoli with Horseradish Sauce

1 cup sour cream
2 tablespoons melted butter
2 tablespoons prepared horseradish
2 tablespoons dijon mustard
dash salt, pepper, paprika

Combine ingredients and serve at room temperature over steamed broccoli (or asparagus).

Maple-Horseradish Glazed Beets

2 lbs. medium beets
1/2 stick(1/4 cup) unsalted butter
3 tablespoons prepared horseradish
2 1/2 tablespoons maple syrup
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Cover beets in water and boil over medium heat until fork tender.  Drain water and peel skin off with rubber gloves.  Cut into bite size wedges.
Meanwhile, melt butter with horseradish, syrup, venegar, salt, and pepper in a skillet over moderate heat.  Stir in peeled and cut beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.  Serve hot.  Serves 4.

Creamy Horseradish Sauce for Roast-Beef

1 container(8 ounces) sour cream
1/2 cup light mayonnaise
1 tablespoon dijon mustard
3 tablespoons prepared horseradish
1 garlic clove, minced
Salt and Coarsely ground black pepper, to taste

Stir all ingredients in medium bowl. Cover and refrigerate until ready to serve. Serve leftovers on roast-beef sandwiches the next day!

Cranberry Horseradish Sauce for Pork

1 (12 ounce) bag fresh cranberries
6 ounces prepared horseradish
2/3 cup sugar
1/3 cup cranberry or orange juice

Bring cranberries, horseradish, sugar and juice to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved, uncovered, stirring an mashing berries frequently with spoon, until berries break down, 5 to 10 minutes. Sauce will thicken as it cools.  Serve warm to room temperature.  Can be made 2 days ahead and refrigerated, then reheated over low heat before serving.
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