For a Sunday Roast or a nice Beef sandwich, I love a slap of Horseradish to give that bit of tang. Recently for me, it seems that most Horseradish sauces seem to have been tamed down a bit for the masses. Can anyone suggest any brands of Horseradish sauces that really hit the back of the throat and give your sinuses a workout ?

by Cobbmeister

34 comments

  1. I wouldn’t be surprised to find that the strong horseradish is now being dyed green and used for wasabi for more money so all the horseradish is weaker, probably younger stuff.

    I just want to find one that’s consistent… I like a bit of a kick with my beef, but sometimes you get nothing… Nothing… Nothing… Then you get a jar that blows your head off and you’ve just slavered it all over your lovely roast beef.

  2. Not connected BUT, the extra hot horse radish beef sandwich from marks and Spencer is mega.

  3. Why do people insist on buying this RUBBISH when it is SO EASY to make your own:

    * 1 tbsp white whine vinegar
    * pinch of English mustard powder
    * pinch of caster sugar
    * 15g/½oz finely grated horse meat
    * salt and pepper, to taste
    * 150ml/5fl oz double cream
    * 1 whole radish
    * mix into a bowl

  4. A decent greengrocers should be able to sell you a fresh horseradish. Peel, grate, add a little crème fraiche and blow your own head off.

  5. Lidl have Batts horseradish. Way stronger than Colman’s. Strong enough to make your eyes water.

  10. My son lives in Germany. One of the things we always stock up on is horseradish sauce. Theirs has horseradish in it, not just a rumour! 🙂

    This doesn’t help you, but it does show how processed ours has become.

  12. It’s passover time. Is there a kosher/Jewish deli near you? They will have fresh horseradish in, cos it’s part of the traditional celebration.

  13. With Easter coming up we should be discussing mint sauce. And I’m sure we can come up with something better than industrially processed Colemans (no longer made in Norwich I bet).

  14. Oh no…. such temptation. I adore horseradish sauce and Colman’s is a top brand.

    But on a Sunday ? Let’s be honest, after horseradish, your breath stinks big time, so absolutely a no no, should you be contemplating kissing your partner, mum, granny or whoever.

  15. Fucking love that stuff, especially that sensation when it feels like it goes right up your nose into your brain.

  16. Coop horseradish is surprisingly great – I agree tho it’s far milder than home made stuff. It’s like home made mustard is far stronger than bought. All different but each great in their own way

  18. The Ashkenazi/Jewish version is called Chrain, and mixes in beetroot with it. You never get it creamy like horseradish sauce can be, it’s almost always a sinus destroying strength.

    [https://www.myjewishlearning.com/recipe/chrein-horseradish/](https://www.myjewishlearning.com/recipe/chrein-horseradish/)

    [https://www.b-kosher.co.uk/shop/fresh-food/fresh-salads-dips/snowcrest-extra-strong-horseradish-chrayne/](https://www.b-kosher.co.uk/shop/fresh-food/fresh-salads-dips/snowcrest-extra-strong-horseradish-chrayne/)

  19. Im not sure if the Colman’s has got weaker or is just my taste buds dulling with age

  21. Omg I thought it was just me! I assumed I was getting old.

    You are right, they are more like what I would have called “horseradish cream” then sauce. I put on what I would have before, a really sparing amount, and I can’t taste it. So I have to dollop on a massive spoonful to get that tongue sizzle!

  22. It pisses me off when they wimp out on these. Like putting mustard in a sandwich, I want to taste/feel it. I would t have got it otherwise.

  23. My Nan used to make her own as she grew the horseradish herself. It was nose burningly good!!

  24. I find the best horseradish sauces are those from local farm shops. Local is best in most things roast related imo.

  25. You can grow it.

    You just can’t get rid of it once you’ve started.

    If you grate it in a blender it is like setting off a CS gas canister.

    And very, very hot

  27. The only good one is the Waitrose essential creamy one, they also do a hotter version

  28. I always remember Pterry’s comment on it and how you start off with a little bit of it on a roast beef sandwich, but after a while you find you are making horseradish sandwiches with a little bit of roast beef.

  29. I have noticed that too, have you tried Tewkesbury mustard (English mustard and horseradish together?). That hits the spot for me

  30. Buy (or grow!) an actual horseradish. Stash it in the freezer. Grate it as required (return the rest to the freezer for next time) and mix with a dash of crème fraiche, mustard and white wine vinegar. Eat immediately – it mellows after grating.

  33. I spent a few nights in pub/hotel down Dorset way for work, used my food allowance on their carvery which featured several unlabelled sauces, one of which was a very strong horseradish which was fantastic. One night I was enjoying my dinner on a table next to something who thought it was mayonnaise. Poor bloke had quite a shock

  34. Waitrose essentials has a hot one and boy you can feel it in your nose!

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