Creamy Horseradish | St. Elmo Foods (2024)

FAQs

Is creamy horseradish the same as horseradish? ›

The main difference between the two is that creamy horseradish has other things like mayo added to it so it's creamy. This is going to be similar to the sauce packets you get at roast beef chains. It's a great option if you don't have time to make your own.

Serve with scrambled or poached eggs – you can even add salsa! Add to hummus for a dip with extra zing. Use as a 'paste' when making sushi! Pop a generous spoonful into your coleslaw for a side with real bite.

For horseradish sauce, a good substitute is a creamy mustard, like Dijon mustard, spicy brown mustard, spicy mustard, or even horseradish mustard. Substitute using a 1:1 ratio. If you have a recipe that calls for ground horseradish, you will use ground mustard in equal parts instead.

The options are limitless and, with St. Elmo Creamy Horseradish, you truly can't go wrong. GLUTEN FREE & KOSHER – An easy and versatile way to upgrade any dish, this sauce is both gluten-free and kosher.

When consumed in large amounts, side effects might include stomach upset, bloody vomiting, diarrhea, and fainting. When applied to the skin: Horseradish is possibly safe when preparations containing 2% mustard oil or less are used. It can cause skin irritation and allergic reactions.

Store the sauce in an airtight container, and refrigerate. The sauce will keep for 5-7 days refrigerated and well sealed. I like to make my horseradish cream sauce about 24 hours in advance so the flavors have time to build. But it's ready to use as soon as you make it.

Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.

In a medium bowl combine the drained horseradish with the sugar, salt and mayonnaise. Fold in the whipped heavy cream. Freeze the mixture in a freezer-weight plastic container for at least 2 hours. Set out 15 minutes before serving.

Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh. When selecting, look for light brown, hard roots; avoid those that are green, moldy or spongy.

COARSE-CUT HORSERADISH – The world's most famous shrimp co*cktail starts with the world's best horseradish. The spiciness of St. Elmo Shrimp co*cktail Sauce is legendary, and your first bite is not easily forgotten. Now you can enjoy this very spicy coarse-cut horseradish in your favorite foods and sauces.

What's the hottest horseradish? ›

Hee-Haw HorseRadish | Hee-Haw HorseRadish - The Hottest Horseradish.

Serving Size 1 Tbsp (15g), Amount Per Serving: Calories 45, Total Fat 4g (5% DV), Sat. Fat 0.5g (3% DV), Trans fat 0g, Cholesterol 5mg (2% DV), Sodium 115mg (5% DV), Total Carb 2g (1% DV), Dietary Fiber 0g (0% DV), Total Sugars 1g (Includes 1g Added Sugars, 2% DV), Protein 0g, Vit.

In commercial production there are two general types of horseradish, with the “common” type having broad crinkled leaves and superior root quality while “Bohemian” types have narrow smooth leaves and somewhat lower quality but better disease resistance.

Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh. When selecting, look for light brown, hard roots; avoid those that are green, moldy or spongy.

In Central and Eastern Europe, horseradish is called chren, hren and ren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German name Meerrettich is not used), in North-East Italy, and in Yiddish (כריין transliterated as khreyn).

Possible lookalikes Many of the Docks (Rumex) genus could be easily mistaken for Horseradish. However, no Docks have the odour of Horseradish.