Sau-See Horseradish is just what these cubes of prime rib are waiting for.
When I worked as a prime rib cook and carver, we’d make a sour cream sauce with a dab of Atomic Horseradish. A little went a long way. Sniffed straight out of the jar it would make your eyes tear up, induce coughing, and cause a reaction as if someone had stuck a COVID swab all the way up your nose and into your brain. That’s what you want in a good horseradish, and Atomic is readily available on Amazon. (Affiliate link!)
You don’t need a recipe to make horseradish sauce. Just add horseradish to sour cream till your eyes start to water.
But for everyday use, Sau-Sea brand horseradish does an excellent job, and you can quite likely find it in the cold case next to your grocery store’s fish department. It’s definitely pungent, and far more potent than brands like Gold’s that look authentic but have barely a hint of heat. And we will not even talk about the shelf-stable varieties that have oil and other stabilizers added.
We use Sau-See horseradish for a sour cream dip for Christmas prime rib dinner (which is how this topic came up; our jar gave out at the worst possible time and luckily we found a replacement on Christmas eve) and cocktail sauce for shrimp or oysters. And that’s actually the extent of it. You don’t often use horseradish, but when you use it you want the good stuff.
Had no idea! I was weaned on Gold’s — not just because my mother in Brooklyn knew Mrs Gold. It’s as religious as I got eating Gold’s horseradish and tomato pickles. I’m gonna have to up my horseradish game!
No offense to Mrs. Gold, but you can do a lot better.
Will have to look for some. I also grew with Golds, but it isn’t as good as it used to be. At least not how I remember it.
Kelchner’s
Ok, will give Kelchner’s a try once our Sau-Sea is gone. But it’s pretty hard to displace an official product on Burnt My Fingers once established.
It probably isn’t anything special, but it is from my mother’s town & I like to mention it.
Which Google says is Allentown, PA. Maybe we’ll book a factory tour on our next trip to Philly!
I grow it and use apple cider vinegar with the mother to make prepared.
that is awesome and of course beats anything in a jar in a store.
I need to dig some up for my rib roast tomorrow.
Potent? You can’t get LaBombards anymore.
https://apnews.com/article/567df7bbaf8d6afb00098386a62bc32b
No fatalities in that incident.
However she, her husband and company are long gone.
LaBombards was famous in Syracuse in the good ‘ole daze.
Homemade products sold at bars and factories.
allyl isothiocyanate eh? I like it!
LaBombards would blow your sinuses out like nothing else.
Where to get it?
As I remember it, they had a fire in the ’90s and went out of business. Imagine the craziest wasabi you’ve ever had X5.
Horseradish plants seem to have a lot of fires for some reason. Be careful digging those roots in your garden!
Unfortunately, it’s milder than I’d prefer.
Your own garden horseradish? Are there ways to intensify the flavor… eg does it make a difference when you dig it up or how much you feed it?
We used to make it from scratch. Horseradish, vinegar and salt that’s it. Pop said it’s a two year crop and you should wait to pick it until the second year and that’s when the roots get gnarly (not straight) he said those are the hot ones. I don’t know if it’s true and have not been able to verify.
I am sure it was much better than any commercial product. and interesting lore about the gnarly roots being hotter!
My father grew it, it was very intense. Raw or processed.
I’ve purchased supermarket roots: ehh, whatever I did.
In the link the vinegar tip may make a difference, all else being equal.
https://www.gardeningknowhow.com/edible/herbs/horseradish/make-horseradish-hot.htm
“…Vinegar stabilizes the flavor and when you add it, will affect the
spicy outcome. If you add the vinegar too soon, the horseradish will be
milder in flavor…” I know it works making mustard from mustard flour.
Wait for the correct potency.
It’s in the single digits right now in upstate NY, but looking to spring I think I am going to have to grow some horseradish and do some experimentation!