Needing a horseradish substitute? Allergic to horseradish? I have the six best horseradish substitutes that help you in any pinch.
What Is Horseradish?
Horseradish is native to Hungary and Russia but is grown in numerous parts of the world. Offering fresh, spicy, tangy, and rich flavors; horseradish is all you need to enhance the flavors of a dish. However, everyone does not enjoy its unique flavor. If you love it, then you obviously think that there is nothing that can substitute horseradish. To achieve a similar flavor, you can try a variety of ingredients.
So what exactly is horseradish?
Horseradish is a root vegetable famous for its strong smell. The scent of fresh horseradish will linger on for some time after it has been cut. This root has a complex flavor, which makes it a great table relish. In addition, this root brings spiciness and heat to any meal. So much so, that the small amount will bring tears to your eyes.
It is related to wasabi, mustard, broccoli, cauliflower, and brussel sprouts. Bringing quite the kick, horseradish is typically consumed as a culinary spice or condiment. You can use it in a variety of forms including creamed, powdered, grated, or ground horseradish.
Common Horseradish Uses
Generally, horseradish root is mixed with spices and vinegar to give it a unique heat. You will find prepared horseradish paste in the market, which marks its most common use. Let’s check out other usages of this root and horseradish substitute:
- Bloody Marys: It is a staple to a bloody mary. It is known for giving the drink a spicy kick, which adds to the interesting tomato-based flavor of the cocktail.
- Condiment: Fresh or creamy horseradish sauce is mostly served with prime rib, roast beef or steak. Some people also love this spicy sauce with their fish, shrimp, or in chrain, which is a mix of beets and horseradish.
- Mayo-based salads and dishes: If you are looking to add a nice zing to your potato or egg salads, then dilute the mayo with some horseradish. This type of sauce is also perfect to have with deviled eggs.
Best Horseradish Substitutes
You might find out that you are allergic to horseradish or it may not be available in the market. Therefore, you will need to pick a horseradish replacement that will offer a similar spicy kick to your drink or dish. Check out these horseradish substitutes to determine which is the best substitute for your recipe:
The closest alternative to freshly grated horseradish is spicy brown mustard because it offers a similar tang. Another reason that mustard is a good horseradish substitute is because of the same peppery taste, pungent flavor and heat.
Mustard comes in several varieties and forms. The many types of mustard include; spicy mustard, spicy hot mustard, stone ground mustard, dijon mustard, spicy mustard seeds, mustard powder, and even mustard oil.
I recommend using your best judgment to choose the right type of mustard according to the recipe. In general, I recommend using creamy mustard when looking for a substitute for horseradish sauce. For instance, if the recipe states horseradish sauce, then a great alternative is Dijon mustard. Use in equal amounts (1:1 ratio). But mustard oil is much stronger, mix with sour cream and add only a few drops of oil.
2. Wasabi Or Wasabi Paste
Wasabi is a plant native to Japan and a common ingredient in Japanese cuisine. Japanese wasabi root is another go-to option for people who love horseradish. It has one of the closest flavors, but can be definitely difficult to find.
While having a similar flavor profile, wasabi also has an intense flavor and spicy taste. I recommend using wasabi paste. It is easily found at most grocery stores and will last longer than fresh wasabi. It is important to note that most wasabi paste has green food coloring.
Also, wasabi paste can have a stronger flavor than horseradish sauce. Because of this, I recommend adding in small amounts until you achieve the desired flavor.
Commonly available at home, ground ginger is the perfect horseradish substitute for people who love convenience. You can easily use this ingredient if wasabi and mustard aren’t accessible. Ginger does not offer the same heat as horseradish and could negatively change the flavor outcome of your dish. Culinary specialists suggest that ginger should only be used in small quantities to replace horseradish.
Although Daikon and horseradish belong to a similar plant family, there are numerous differences when it comes to texture, flavor, and usability. Typically, sweeter than horseradish, Daikon works as a good substitute for horseradish. It is generally swapped out in salad dressings. Moreover, its mild flavor makes it excellent for pickling and adding to raw salads.
Making deviled eggs? Want to get the bang for your buck? Use sauerkraut as a horseradish replacement. Unlike horseradish, sauerkraut has an immediate heat and offers a complex taste. Moreover, this acidic alternative is ideal for savory dishes such as stock, broth, cured meats, and sausage. This ingredient will add more depth to your dish.
6. Black Radish
Sharing looks with beetroot, black radishes have a white center. Even though it makes for a great substitute, getting the right spice level is tricky given that the heat is packed in black radish’s skin. Grating black radish will offer the closest heat level but it will give a darker color.
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Frequently Asked Questions
You will be surprised at how many horseradish substitutes are accessible in the supermarket. Fresh ginger, wasabi, brown mustard, and black radish are common alternatives that can be found easily.
Horseradish gives off a spicy flavor which produces a similarly warm and tangy Dijon mustard taste. However, the texture is very different. Horseradish has a thick and creamy texture. If the recipe calls for horseradish sauce, use creamy mustard, like Dijon mustard.
Horseradish can be preserved in a refrigerator for three months at 32 to 40°F. Remember to place the horseradish in a dark, perforated plastic bag.
The German name of horseradish was “meerrettich” which meant sea radish. However, the English were said to mispronounce the word “meer” and started calling it “mareradish”. This variation was eventually called Horseradish. Another theory suggests that horseradish gets its name because it is coarse, strong, and large like a horse.