Need horseradish for a recipe but you just can’t find any in the kitchen? Fear not, we’ve compiled a handy list of ten horseradish substitutes just for you.
Horseradish sauce can be a great addition to any table. Sure, it’s something of a polarizing flavor, where some love it and some hate it, but if you’re firmly in the “love it” camp, sometimes you really want horseradish. That sinus-clearing, fiery taste can be so satisfying in the right circumstances.
How Horseradish Is Commonly Used
Generally, horseradish root is mixed up with vinegar and spices, then sold as “prepared” horseradish. That’s probably what you’ve seen at the store. This is by far the most common way to consume horseradish, but it’s by no means the only way.
Horseradish is commonly used as a condiment, as a cocktail ingredient, and for a bit of zing in a mayo dish.
When used as a condiment, it’s often found in sauces for meats, fish, and vegetables. Some people use horseradish in shrimp cocktail sauce, too.
Horseradish is responsible for the zing and kick in a Bloody Mary, if you like them spicy. That’s the most common use of horseradish in cocktails, but by no means the only one.
Horseradish can be diluted somewhat by the mild flavor of mayonnaise. When applied sparingly to a mayo-based dish, it can bring some extra flavor out of egg or potato salad.
10 Simple Substitutes for Horseradish
Wasabi is that spicy green Japanese paste you’ve probably had at a sushi place. But did you know that, in most Western stores, the key ingredient in wasabi paste is not wasabi, but horseradish? That’s right, much of the bite and spice in commercially available wasabi paste comes from the humble horseradish. For this reason it’s a great substitute as the flavors will be very close to one another.
Generally, wasabi paste also contains salt, oil, mustard flour, water and, of course, some wasabi. Wasabi paste is usually more concentrated than prepared horseradish, so use it sparingly lest you over-spice the dish.
To substitute, use 1 teaspoon prepared horseradish for each 1/2 teaspoon wasabi paste.
Of course, wasabi doesn’t just naturally occur in paste form. Wasabi root is pretty much just Japanese horseradish and it has a similar sinus-clearing effect. They actually come from the same plant family and have very similar flavor profiles, making this a great substitute for fresh horseradish.
Wasabi root is a little milder than horseradish with a sweeter taste. Asian or Japanese stores, and the specialty sections of some grocers, will carry it, but wasabi root is typically not easy to find in most Western stores.
To substitute, 1 teaspoon fresh grated horseradish = 1 1/2 teaspoon fresh grated wasabi.
Generally, wasabi oil, like the paste, is an oil – often vegetable or canola – flavored and infused with horseradish. It isn’t quite as aromatic as prepared horseradish, but still packs a serious punch. Wasabi oil is best used as a condiment or drizzled on meats.
It’s actually somewhat milder than typical horseradish so if you want something a little less fierce in the palate, this might be the perfect substitute for you.
Depending on your taste preference, 1 teaspoon prepared horseradish = 2 teaspoons wasabi oil.
Depending which way you look at it, wasabi powder is dehydrated wasabi paste, or wasabi paste is lubricated wasabi powder. Either way, the key ingredient is horseradish and it’s a great substitute.
Typically, in the powdered form, it’s blended with some mustard and other spices. Pure wasabi powder, unless you’re in Japan, is hard to find, but store-bought stuff is available in many countries.
Generally speaking, mix two parts powder to one part water (two teaspoons of powder at a time). Then use the same ratio as you would with wasabi paste, that is, half a teaspoon of powder for each teaspoon of prepared horseradish.
5.Brown Mustard/Chinese Hot Mustard
You don’t want to use the yellow mustard from your local ballpark hot dogs. We’re talking about spicy brown mustard, which is a far spicier, more robust affair.
Brown mustard, as sold in stores, is usually mixed with some vinegar and spice. It has a similar flavor profile to horseradish and even clears the sinuses the same way.
To substitute, 1 teaspoon prepared horseradish = 1 teaspoon brown mustard.
6.Ground Brown Mustard Powder
Now this is something you’ll probably find in the spice section of your local grocery store. Brown mustard powder is finely ground mustard seeds, although occasionally turmeric or another spice will be added for color.
Mustard powder can be a powerful horseradish substitute thanks to its similar flavor and high concentration thereof. First, mix two teaspoons of mustard powder with a teaspoon of water.
Then, substitute for horseradish starting with the ratio 1 teaspoon prepared horseradish = 1/2 teaspoon brown mustard paste.
Ginger has a far milder, more floral taste than horseradish, but its aroma and mild heat will work as a substitute in a pinch. It isn’t the same flavor as horseradish, but it will do a similar job when added to a sauce. You don’t want to overdo it, because as with many strong, aromatic flavors, ginger can easily overwhelm the palate.
We recommend one teaspoon of grated ginger to replace each teaspoon of prepared horseradish.
Black radishes have a sharp, aromatic flavor that isn’t too far off that of the horseradish. The heat comes from their black skin, so peel these first if you want a milder taste.
Black radishes are most commonly found in Asian stores.
You can substitute a teaspoon of black radish for a teaspoon of horseradish.
Sauerkraut, although it lacks the heat of horseradish, has high acidity and sourness, so it can work as a substitute in some instances.
This is a milder taste so you can use 3-4 teaspoons of sauerkraut for each teaspoon of horseradish.
If you need true horseradish root but all you have is prepared horseradish, don’t worry! The prepared stuff is more mild, but you can actually buy specialty extra hot prepared horseradish for that extra kick.
Be Sure to check also 15 Simple Substitutes for Celery.
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