Homemade prepared horseradish is simultaneously spicy, bright, and slightly sweet. We used it in our December issue to liven up a certain iconic brunch cocktail, but it can do so much more. (Hint: Thanksgiving leftover central!) Go beyond Bloody Marys and give a peppery zip to other dishes. Here's how:
First, make our prepared horseradish, which will stay good for up to one month in the fridge. Look for firm, unblemished roots with freshly cut ends. And a warning: These things are hot, so wear gloves.
Now, doctor up those leftovers.
: Mix 1 Tbsp. prepared horseradish into 1 cup mayonnaise. You know what they call that? Horseradish mayonnaise. And it rocks.
: Similarly, stir a little horseradish into sour cream. This makes for a great accompaniment to leftover roast beef or turkey. It's also tasty drizzled over a baked potato with some chopped chives.
: Speaking of potatoes, warm up your leftovers from Thanksgiving dinner, adding a little more cream (just to combat dryness) and some horseradish to bring those tubers back to life.
: Add a little horseradish to a simple vinaigrette of lemon juice, olive oil, Dijon mustard, salt and pepper. Drizzle over simple greens--and hey!--throw some turkey into that, too--or onto some crusty bread. This one can double as a sandwich condiment, too.
--Kay Chun and Julia Bainbridge