About Horseradish Sauce

Horseradish is a root that has been used throughout the centuries for everything from a muscle rub to a cough expectorant to treatment for tuberculosis and colic. But it wasn't until the 1600s that German chefs experimented with its pungent taste to create edible accompaniments for meats and seafood.

Identification

Horseradish is a hardy perennial of the mustard family, which is harvested twice a year in spring and fall. The white roots are ground or grated to release the oils that make its "hot" taste so distinctive.

History

Horseradish has been cultivated since 1500 B.C. when the ancients utilized its "heat" as a muscle rub and aphrodisiac.
It was also one of the five bitter herbs eaten by the Jews at passover, which is still practiced today.

Function

When mixed with vinegar and/or spices, horseradish is used as a popular topping for meats. When mixed with other ingredients, like tomato, cream, sugar and salt, the result is a tangy sauce that is often served with seafood.
Horseradish products are quite popular by chefs worldwide. Some products include specialty mustards, dips and spreads, and cocktail sauces for shrimp and other seafoods.

Significance

Approximately six million gallons of horseradish sauce are prepared each year in the United States, yielded from 24 million pounds of roots.

Benefits

Horseradish is very low in calories and has no fat, making it a recommended part of a healthy diet by the National Heart, Lung and Blood Institute. Not only does horseradish complement most foods, it's also good for you.

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