With the fun anti-bread holiday of Passover upon us, I had been thinking about what could possibly inspire me to write about food, and realized very quickly that I have completely forgotten about the underrated horseradish. The name alone does not exactly make you eager to eat it, but it imparts a strong and over looked flavor to many dishes and dips.By itself the only time I know people regularly using horseradish is at Seders where the white and red are used to make "sandwiches" of charoset and horseradish, or on top of gefilte fish. I've had the luck (or punishment) of having these horseradish condiments made from scratch, and let me tell you, it is not a pleasant sight. The fumes that come from ground horseradish root, combined with vinegar, are worse than a really strong onion and will not only make you cry, but unable to breathe. As with many other strong pungent flavors (see Hot Sauces...) I like my horseradish strong and in small doses. Even the red version, made with sugar and beets, should still be strong and pack a punch of flavor. Perhaps the best way to describe horseradish flavor is that it is similar to wasabi. It brings a strong earthy flavor like other root vegetables, but can also clear out the sinuses and leave a slow long burn in the back of your throat if you don't balance the flavor properly.
Outside of Passover, you often find the root mixed with creamy sauces, like for roast beef, or in small amounts with stronger flavored fish. It also makes a great addition to dipping sauces, but like garlic, needs to be properly combined with salt, sweetness, and herbs to keep it from overwhelming your mouth.
Favorite Use: In generous portions on top of gefilte fish (an acquired taste)
Strangest Use: Small amounts mixed in with eggs, fresh herbs, and steak for a different style of steak and eggs.
Passover's Favorite Condiment?
