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    Home » Recipes » Substitutions

    Angela @ BakeItWithLove.com · Leave a Comment

    Horseradish Substitute

    Jump to Recipe
    Horseradish substitute pin with horseradish jar and text header.

    12 amazingly tasty Horseradish Substitute ideas (for both fresh and prepared horseradish) to make swapping out this rich and tangy ingredient super easy! No matter what you're making, all of the best alternatives for horseradish are shared here!

    Horseradish substitute image showing open container of horseradish on grey background.
    Amazingly flavorful substitutes for horseradish and horseradish sauce to complete any meal!

    All of the very best horseradish substitutions to help master your recipe in a pinch!

    No matter what you're making, finding out that you're missing an ingredient once you've already started can be quite the surprise! However, there are (almost) always some very suitable substitutes that you probably have on hand!

    I'm sharing all of my best horseradish substitutes here for your easy reference! Plus, I've broken some of them down to best suit specific recipes that you may have in the works!

    Table of contents

    • What is Horseradish?
    • Best Horseradish Substitutions
      • 1. Horseradish Sauce
      • 2. Wasabi and Wasabi Paste
      • 3. Mustard and Mustard Seed
      • 4. Ginger
      • 5. Black Radish
      • 6. Daikon
      • 7. Sauerkraut
      • 8. Parsnip
      • 9. Rutabaga
    • Table 1: Horseradish Substitute Amounts
    • Specific Recipe Substitutions
      • 10. Bloody Mary
      • 11. Prime Rib
      • 12. Cocktail Sauce
      • 13. For Passover

    What is Horseradish?

    Horseradish, most often used as a culinary condiment or spice, comes from a plant that is related to mustard, wasabi, broccoli, cauliflower, and even brussels sprouts. It is native to Russia and Hungary but is grown in many different parts of the world.

    The white root of horseradish is used in cooking in a variety of different ways, such as grated, dried, powdered, or creamed. Like wasabi, you can count on horseradish to add a spicy kick to your plate.

    Best Horseradish Substitutions

    Of course, the easiest and best substitute is to use a horseradish-based product like prepared horseradish vs fresh horseradish. Or to use horseradish sauce to substitute for prepared or grated horseradish.

    The next best alternative is to use wasabi paste, simply because of the high concentration of horseradish used in making wasabi and wasabi paste.

    1. Horseradish Sauce

    It should come as no surprise that the main ingredient of horseradish sauce is horseradish. So, if your recipe calls for fresh horseradish and you don’t have it, rest assured that you can use horseradish sauce.

    Horseradish sauce is made with a cream base, so it won’t be as strong as fresh horseradish.

    If you are cautious or don’t like spice, use a 1:1 ratio and increase the amount later. Otherwise, you can start by using 1.5x the amount of horseradish sauce.

    2. Wasabi and Wasabi Paste

    Wasabi is very closely related to horseradish and is considered the best substitution if you can find it. In fact, the “wasabi” provided with inexpensive or grocery store sushi is not wasabi at all and is made mostly with horseradish!

    This is also true for wasabi paste. Check the ingredients and you may be surprised to see horseradish listed high on the list of ingredients!

    You can substitute wasabi or wasabi paste for horseradish with a 1:1 ratio, depending on how spicy you want the result to be. If you are substituting due to an allergy, be careful using wasabi, as it is in the same family as horseradish.

    3. Mustard and Mustard Seed

    Mustard is another main ingredient in imitation wasabi and falls into the same family as horseradish and wasabi. Again, be careful if substituting due to an allergy, as mustard and horseradish are related.

    If the recipe calls for freshly grated horseradish, substitute using mustard seeds that have been ground up using a mortar and pestle. Use in a 1:1 ratio.

    If the recipe calls for horseradish sauce, use a creamy mustard, like Dijon mustard, spicy brown mustard, or even horseradish mustard. Use equal parts mustard for the horseradish sauce called for in a recipe.

    If you have a recipe that calls for ground horseradish, use ground mustard in equal parts instead!

    Mustard oil (you need to use the essential oil variety that is approved for cooking) can also add that great horseradish 'kick'!

    4. Ginger

    Ginger is another alternative to horseradish if wasabi and mustard can’t be used. The amount that you should use will depend on the recipe and your flavor preference.

    Ginger won’t create as much heat as horseradish and could negatively change the flavor outcome of your dish, so it is recommended that you add a small amount of ginger in place of horseradish and adjust from there.

    For those who don’t love spice, ginger is a great alternative!

    5. Black Radish

    Black radish looks like beetroot, except has a white center. It makes for a good substitution for horseradish, but getting the spice right takes a little work because black radish’s skin houses the heat.

    You can choose to grate the black radish, which will provide heat like horseradish, but be dark in color, or peel the black radish and only use the inside, which is white and will look closer to horseradish, but result in a milder flavor profile.

    To substitute, use equal parts in a 1:1 ratio.

    6. Daikon

    Daikon radish is a plant that looks a lot like the horseradish plant, even though horseradish isn’t actually a radish. Confusing, right? It has a tangy, mild flavor, as opposed to the peppery taste that radishes are known for.

    You can use daikon as a less spicy alternative to horseradish when cooking, especially in soups and stews. Use in a 1:1 ratio, taste, and adjust as needed.

    7. Sauerkraut

    Sauerkraut comes from the lactic acid that salted and shredded cabbage produces. This acidic alternative is best used for savory dishes, like broth or stock, sausage, and cured meats, and will definitely add some depth to your dish.

    8. Parsnip

    Parsnip looks and tastes like carrots, except it is cream in color, like horseradish. This root vegetable can be baked, steamed, or mashed and used as an alternative to horseradish, especially in broth or stock and soups, as long as you don’t mind a less spicy outcome.

    9. Rutabaga

    Rutabaga is another great root vegetable that works as a tasty substitute for horseradish. It's a bit milder in flavor, so you can easily start with a 1:1 ratio and add more to taste.

    Table 1: Horseradish Substitute Amounts

    For each 1 tablespoon of horseradish called for in your recipe, use the following amounts of my 9 items listed above.

    SubstituteAmountNotes
    Horseradish Sauce1 TbspUse in a 1:1 ratio, taste and adjust
    Wasabi or Wasabi Paste1 TbspUse in a 1:1 ratio, taste and adjust
    Spicy Brown Mustard or Dijon Mustard1 TbspUse in a 1:1 ratio, taste and adjust
    Ground Mustard Seeds1 TbspUse in a 1:1 ratio, taste and adjust
    Ginger (Fresh or Paste)¼ TbspStart with ¼ the amount horseradish called for, adjust to taste
    Black Radish1 TbspUse in a 1:1 ratio, taste and adjust (see note)
    Daikon1 TbspUse in a 1:1 ratio, taste and adjust
    Sauerkraut1 TbspUse in a 1:1 ratio, taste and adjust
    Parsnip1 TbspUse in a 1:1 ratio, taste and adjust
    Rutabaga1 TbspUse in a 1:1 ratio, taste and adjust
    *Note that the skin of the black radish will add more 'heat' than the light-colored center which is much milder.

    Specific Recipe Substitutions

    Now onto the specifics! If you're in the process of making one of these recipes, I've shared the quick and easy substitutions for horseradish for each recipe here!

    10. Bloody Mary

    Horseradish is a common ingredient in a traditional Bloody Mary. It is known for giving the drink a spicy kick, adding a dynamic flavor to the tomato-based cocktail.

    If you don’t have horseradish or don’t like it, don’t worry! You can always substitute wasabi, which is in the same family as horseradish.

    It is so similar that some people even call it “Japanese wasabi.” To substitute, use ¼ tablespoon of wasabi per drink, or 1 full tablespoon if making a batch of four.

    Alternatively, if you don’t have horseradish or wasabi, you can also use spicy brown mustard. Mustard is made from seeds, not a root, but will still add spice to your drink. To substitute, use a 1:1 ratio of horseradish and mustard.

    Note: if you are adventurous and enjoy experimenting with alternative ingredients, you might also add some freshly grated ginger for extra flavor and spice. Why not play around?!

    11. Prime Rib

    Depending on color preference, both wasabi and mustard are acceptable substitutions for the Horseradish Sauce that typically accompanies prime rib.

    If you don’t mind the color green, the flavor of wasabi is a great match. To get even fancier, consider making a wasabi garlic cream sauce for a bold flavor that will leave no guest disappointed.

    If choosing mustard, which is another perfectly suitable alternative, you have the option of either serving mustard as a standalone or making a mustard cream sauce, depending on what you prefer.

    12. Cocktail Sauce

    Even if you don’t have horseradish sauce, you can still make cocktail sauce. The easiest alternative is to drain and use 3 tablespoons of prepared horseradish or 3 teaspoons of grated horseradish (adjust according to spice preference).

    Otherwise, you can use the previously mentioned tried and true substitution: wasabi.

    13. For Passover

    Horseradish is a staple of the Seder menu for Passover because it represents the bitter history of slavery that was endured by the Jewish people, but other alternatives can be used.

    Instead of limiting yourself to horseradish, try adding arugula, endive, chicory, dandelion, mustard, kale, or romaine, all of which are fresh, bitter greens.

    For alternatives that aren’t fresh greens, you can substitute mustard, ginger, or wasabi.

    Be sure to check out all of my helpful substitutions for cooking and baking ingredients!

    Cooking SubstitutesHerb & Spice SubstitutesBaking Substitutes
    Apple Cider VinegarBay LeafTapioca Starch
    Sesame OilRosemary (Fresh & Dried)Cornmeal
    Marsala WineTurmericPotato Starch
    Dijon MustardCelery SaltCoconut Sugar
    HorseradishTarragonButtermilk
    Red Wine VinegarCardamom Brown Sugar
    Masa HarinaPaprikaArrowroot Powder
    Cream Cheese Chili PowderCornflour
    Creme FraicheCilantroShortening
    Worcestershire SauceVanilla Extract
    ShallotsLemon Extract
    More great substitute pages to help you out with all of your cooking and baking!

    ❓ FAQ

    Is creamed horseradish the same as horseradish sauce?

    Yes! Creamed horseradish and horseradish sauce are the same things. Creamed horseradish and horseradish sauce will both look creamy, because the horseradish has been mixed with sour cream, heavy cream, or mayonnaise, to reduce the intensity of the horseradish root.
    This is not the same thing as prepared horseradish, though, which is freshly grated horseradish mixed with salt and vinegar, like a quick pickle. It should be noted that prepared horseradish is always the main ingredient in creamed horseradish or horseradish sauce.

    What is horseradish sauce made of?

    The basic ingredients of horseradish sauce are prepared horseradish (grated horseradish, salt, and vinegar) combined with either sour cream, mayonnaise, or heavy cream. Depending on who makes it or how it’s made, there may also be mustard, Worcestershire sauce, lemon juice, chives, garlic, black pepper, and more vinegar.

    Why is horseradish called horseradish?

    That’s a good question! The origin of horseradish’s name is unclear but there are two theories that offer an explanation.
    At one time, the German word for horseradish was Meerrettich. It is believed that the word was lost in translation and that this compound word was broken into two words, the first half, meer, became mare/mahre, which translates to horse, and rettich, meaning root or radish. When you put the two together, the direct translation is horseradish. While this seems to make sense, etymologists have found that there isn’t much evidence of the word mareradidish used throughout history.
    The second theory does not require a degree in etymology and instead suggests that horseradish got its name because the plant is strong, coarse, and large, like a horse. It is true, the horseradish plant grows tall, strong leaves and the root itself can grow to be 3 inches in diameter and almost two feet long, so perhaps it’s named after the horse, after all.

    Are ginger and horseradish related?

    No! Ginger and horseradish are not related.
    Ginger is a plant in the Zingiberaceae family that produces yellow flowers, while horseradish is a cruciferous plant with white flowers in the Brassicaceae family that grows like cabbage. Ginger originated in Asia, while horseradish originated in Europe.
    The only thing that the two have in common is that they are both root vegetables used for cooking (and for medicinal purposes, too!). Other than that, they are completely different plants and therefore are used differently.

    Horseradish substitute image showing open container of horseradish on grey background.
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    5 from 12 reviews

    Horseradish Substitute

    12 amazingly tasty Horseradish Substitute ideas (for both fresh and prepared horseradish) to make swapping out this rich and tangy ingredient super easy! No matter what you're making, all of the best alternatives for horseradish are shared here!
    Author | Angela
    Servings: 1 serving
    Calories: 10kcal
    Prep 2 minutes
    Cooking 0 minutes
    Total Time 2 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Option 1 - Horseradish Sauce

    • 1 tablespoon creamy horseradish sauce (or more, to taste)

    Option 2 - Wasabi and Wasabi Paste

    • 1 tablespoon wasabi or wasabi paste

    Option 3 - Mustard and Mustard Seed

    • 1 tablespoon Brown Mustard or Dijon Mustard
    • 1 tablespoon mustard seeds

    Option 4 - Ginger

    • 1 teaspoon ginger (to start, adjust to taste)

    Option 5 - Black Radish

    • 1 tablespoon black radish (note the difference between the skin and flesh)

    Option 6 - Daikon

    • 1 tablespoon daikon (or more, to taste)

    Option 7 - Sauerkraut

    • 1 tablespoon sauerkraut (or more, to taste)

    Option 8 - Parsnip

    • 1 tablespoon parsnip (or more, to taste)

    Option 9 - Rutabaga

    • 1 tablespoon rutabaga (or more, to taste)

    Instructions

    Option 1 - Horseradish Sauce

    • Use horseradish sauce in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon creamy horseradish sauce

    Option 2 - Wasabi and Wasabi Paste

    • Use wasabi or wasabi paste in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon wasabi or wasabi paste

    Option 3 - Mustard and Mustard Seed

    • Use spicy brown mustard or Dijon mustard in a 1:1 ratio as horseradish sauce.
      1 tablespoon Brown Mustard or Dijon Mustard
    • Use ground mustard seeds in a 1:1 ratio as horseradish.
      1 tablespoon mustard seeds

    Option 4 - Ginger

    • Start with ¼ the amount of ginger when substituting for horseradish. Add more to taste.
      1 teaspoon ginger

    Option 5 - Black Radish

    • In general, use black radish in a 1:1 ratio as the amount of horseradish that is required in a recipe. Note that the skin of the black radish will add more 'heat' than the light-colored center which is much milder.
      1 tablespoon black radish

    Option 6 - Daikon

    • Use daikon in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon daikon

    Option 7 - Sauerkraut

    • Use sauerkraut in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon sauerkraut

    Option 8 - Parsnip

    • Use parsnips in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon parsnip

    Option 9 - Rutabaga

    • Use rutabaga in a 1:1 ratio as horseradish to start, and adjust to taste.
      1 tablespoon rutabaga

    Equipment You May Need

    Airtight Spice Container
    Spice Jar Labels
    Spice Grinder

    Nutrition

    Calories: 10kcal (1%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg (7%) | Potassium: 21mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 11IU | Vitamin C: 1mg (1%) | Calcium: 9mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    horseradish, Horseradish Substitute, substitutions
    Course Substitutions
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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