Whether you love horseradish or not, you know how important the flavor can be in a cocktail or a sauce. Still, not everyone likes its flavor, and it can be somewhat hard to find sometimes. No matter the reason, you should add something that can create a similar taste and aroma.
This pungent condiment comes from the white root known as horseradish. This root belongs to the same family as mustard and wasabi, and it is related to broccoli and cauliflower. The grated root comes fresh, dry, or in powder form.
Horseradish is popular in sauces like mustard or mayonnaise, but can also be added to cocktails, like the famous Bloody Mary. It is a very pungent and spicy condiment, but it also has a tartness to it thanks to the vinegar that is often mixed with it.
Horseradish can come as a prepared paste, but you can grate it yourself at home too and use fresh, as you would other roots, like ginger.
How to Prepare Your Horseradish
If you want to prepare your horseradish at home, you need a blender or food processor, a peeler, and a knife. Also, you should gather the horseradish root, white vinegar, and salt. These are the steps to follow:
Peel and cube the root and add it to the blender.
Blend the horseradish to the consistency of your liking. Keep in mind that the finer the consistency, the stronger the flavor.
Add vinegar and salt to your taste. If you want a milder horseradish paste, make sure to add the vinegar as soon as possible.
Store your prepared paste in an airtight container for one month to 6 weeks.
What Can I Replace Horseradish With?
If you want to try a different flavor or can’t find this ingredient anywhere, then these horseradish substitutes are perfect for you:
For Bloody Mary, Prime Rib, and Passover
#1. Wasabi Paste
The flavor of wasabi is almost identical to horseradish, and some people refer to it as the “Japanese horseradish.”
The commercial wasabi that you often see in grocery stores is simply horseradish with green food coloring. However, Japanese wasabi comes from a similar root and has a milder sharpness to it.
You can add this paste when you prepare meat, fish, stir-fry, and when making a Bloody Mary. If you want to replace one teaspoon of horseradish, use one teaspoon of wasabi paste and add more if needed. The only thing you need to consider is that wasabi has a bright green color.
#2. Black Radish
While it is not very popular, this type of radish has a very close flavor to horseradish. It is the same as a purple radish, but the exterior looks black and slightly red. This ingredient is white inside and crispy, and the flavor is hot and sharp.
You can peel the radish for a milder flavor, but keep the skin if you want more heat. Use this option when you prepare prime rib, sauces, and even add it grated or powdered to a cocktail. You can substitute horseradish for the same amount of black radish.
#3. Brown Mustard
Since horseradish is a relative of mustard, it makes sense to use it as an alternative. The seeds are what give the mustard its heat, so try and find one that contains some seeds whether whole or blended.
Brown mustard will add a peppery pungent taste that can mimic horseradish in things like prime rib, for Passover dishes, and even in certain drinks.
You should keep in mind that this option is dark yellow, but it is more subtle than wasabi and may not alter your final product too much. You can substitute one teaspoon of horseradish for one teaspoon of brown mustard, though you may want to add more as you taste.
For Cream Sauce and Cocktail Sauce
#4. Ginger
Since this is another root, ginger can work well when you need to add heat and pungency to meals. Most meals that contain horseradish may also contain ginger, but you can simply add more to substitute it.
We suggest you use ginger paste or freshly grated ginger so that the flavor is stronger.
Add ginger to your Bloody Mary, stir-fry, cream and cocktail sauces, and fish dishes. To achieve a similar amount of flavor, you will need about double the amount of ginger. However, keep in mind that this option brings its aroma too, so you don’t want to overdo it.
While this is a completely different flavor, in certain cases you can use your favorite hot sauce in place of horseradish when you cook. This flavor is spicier and lasts longer than horseradish, but it can work when you prepare a cocktail sauce or a Bloody Mary.
If you prefer it, add a bit of acid to the hot sauce, so the heat is less strong.
If you want to replace horseradish for hot sauce, we suggest you use only about half the amount at most, as this choice is very strong. Keep in mind too, that hot sauce will add more liquid to your recipe.
Horseradish sauce is not the same as horseradish paste, as this one usually contains other ingredients, like vinegar, sugar, and salt.
You can find this sauce near the condiments section at the grocery store, but keep in mind that it is also not the same as horseradish mustard or mayonnaise. If you want, you can add it to your cream and cocktail sauces, and use it as a dip.
When you prepare dishes from scratch, this sauce may not be appropriate, as it can change the color and texture of your meal. Still, it works well in a pinch when the texture isn’t an issue.
FAQs
Is ginger related to horseradish?
No, these two are very different roots, though they share similar flavor and aroma. Horseradish is a member of the mustard family, while ginger is a rhizome. However, you can use one in place of the other without any issues.
Is horseradish the same as radish?
Both radish and horseradish are related, but they are not the same thing. They belong to the Brassicaceae family, but each vegetable is different. People tend to consume radishes whole, but horseradish should be grated or ground.
What happens if you eat too much horseradish?
Eating moderate amounts of horseradish is good for your digestion and can help prevent infections. When you eat too much horseradish, you can experience an upset stomach, nausea, diarrhea, and vomiting.
Conclusion
If you don’t use horseradish frequently, then you may want to ignore this ingredient. Though, the truth is that the flavor can be essential in many recipes. Instead, try using one or more of these six choices for delicious and unique flavors.
Juliana has a BA in Journalism and Creative Writing as well as a M.S. in Nutrition, Dietetics, and Sensory Sciences. She loves traveling, trying new foods, and cooking. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun.
