The Best Supermarket Horseradish
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- Опубліковано 28 лип 2022
- Testing expert Jack Bishop challenges Bridget and Julia to a horseradish tasting.
Buy our winning Woeber's Pure Horseradish: cooks.io/3nkULw2
Buy our winning Inglehoffer Horseradish: cooks.io/3nkUPvM
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I'm an old Pollock who, like my parents and grandparents before me, expects my horseradish to be as powerful as possible. If it doesn't take my breath away, make my nose run and eyes water, it isn't worth a $#!+ to me. The only type that gets us there is the stuff that is ground with vinegar and salt only. Every Christmas Eve at dinner fresh (not smoked) Polish sausage would hit our plates along with fresh horseradish. It usually came from the Polish meat market where we got the sausage but not always. Old man Urbaniak would grind the stuff himself. We would "rate" the horseradish as part of our Christmas Eve dinner discussion along with a lot of jokes. Yes, horseradish was an important part of our heritage. Still is. None of the products they rated would make the grade with us.
I am half Polish, I understand. I am originally from Buffalo,so the Polish meat markets were part of growing up. There is a prepared horseradish from a company near Niagara Falls, NY that can be found in Buffalo stores. When I drive home we buy not only that company’s horseradish but their horseradish mustard.
My grandfather, who claimed to be Welsh, grew his own . Once a year, he did a harvest. He sat at the white enamel kitchen table (the one with the red stripe) and used his hand powered grinder to crush it and put it in a bowl with salt and vinegar. He used a paring knife to peel it (well to scrape off the skin). Cut a chunk to fit in the grinder. Another chunk to eat raw. I tried a bit. I can't say I wasn't warned
I'm Hungarian and I agree with you. We also like it on baked ham.
I love that my favorite one is the one they both hated because it was "too pungent" it's freaking horseradish thats how it's supposed to taste
And that brand was one of the four that was recommended by ATK. Like many things, everything is not for everybody.
Exactly. They were basically comparing apples to oranges here.
Silver Spring is the only horseradish I ever buy. I've never seen it in that packaging. I buy it in a different jar with a white label and red text that says GOOD-N-HOT.
Kelchner’s.
Seriously. Everything on that show is judged by New Englanders for whom mayonnaise is an exotic flavor.
I am born raised and lived in Bethlehem PA since 1966. Kelchner’s is the standard for superb horseradish, tartar sauce and more.....
Kelchners is a staple in York PA. We prefer longs horseradish in our household.
They had Kelchner's in the picture but not in the test... That's my current favorite...
Kelchner's was in the actual taste test and was one of their four favorites. This is a "taste test" for TV (and now UA-cam).
I absolutely love having multiple testers for these taste tests
We always talked about good horseradish cleaning out your sinuses. My grandfather used to grate/make horseradish in the basement. I want super potent horseradish. So Silver Spring is my pick.
I love that you are both testing it. You playing off each other means more.
I really enjoyed playing them against each other. I miss these regular tastings. I hope for more in the future.
My greetings from Indonesia
I like the kosher horseradish. When I had my horse farm i had horseradish growing in my yard so I always ground my own. #2 son kept mowing over it when mowed the yard to try and get rid of it 😆😆. He never knew it's the root that's used. So no matter how hard he tried, we always had very fresh ground horse radish. The store brand I like best is Beaver - Extra Hot 😋❤👍
Beaver brand does indeed make some tasty condiments. I also like their mustard. I grew my own horseradish when I had a large garden, and that has always been my standard for the taste.
Yes Beaver is the best. I mix it with mustard for my pastrami on Jewish rye sandwhiches. Eating it straight on corned beef will bring tears to your eyes.
Was at wedding once and saw a guy load up his roast beef with creamy horse radish(home made), i thought he must really love heat . Found out later he thought it was mayonnaise! We roared with laughter at the table after his first big bite.
Mayo on roast beef sounds gross...
Mayo when you run out of gravy. Butter on everything else.
@@noracharles80
Never heard of straight mayo on beef, or as a substitution for gravy.
@@b_uppy YUM!
@@noracharles80
Lol. I like mayo on my chicken.
Julia tasting that stuff like it's soup lol!! Full spoonfuls!!
What a delightful video! With delightful co-hosts!
The absolute best horseradish I've ever had was at a restaurant in Tacoma, WA. It came with my prime rib dinner. It seemed to be nothing more than grated, pickled horseradish. Sweet...but with a wonderful amount of heat afterwards. Absolutely lovely.
Which restaurant in Tacoma? Definitely want to try it.
@@zigforjustice It was called Stanley & Seaforts. I don't know if the place still exists. It was up on the hill (across the freeway) from the Tacoma Dome. You could actually see their sign from the freeway.
Thanks for a WA state referral.
Where's Kelchner's? My favorite!
My favorite too.
It was one of the four ATK recommended.
@@charlieharris3240 Kelchner was in the promo photo but was not one of the 4 tested. If you view the video you will see it is not 1 of the 4. Who knows ... It may have been #5 and did not make the video.
@@rosebonner7091 Who knows? I know (along with anyone else who has read the actual full taste test results since it was first published two years ago). This is a "taste test" for the ATK TV show (and now UA-cam). Kelchner's was one of the four ATK recommended. See for yourself. 🤷♂
I love real HR that touches back.Loll
“Touching” isn’t a problem. But when a fist flies out of the food processor to knock you in the jaw, that’s a different story! That was my experience with making my own horseradish.
I love Beaver brand, thank you
This is one of my favorite taste tests.
BEAVER HORSERADISH!! And I do like Silver Springs too!
Used to live a couple miles from Silver Spring's facility. Drove by one day when they weren't working full out, barely on standby as it was not harvest time. Thought the paint was coming off my car! When blended well, it is very good, but I am a chili head!
On the west coast there is Beaver Extra Hot horseradish. That's my fav!
That's ours, too But it's mostly used in Bloody Mary's, ha ha.
In my experience Extra Hot Beaver is pretty easy to find on the left coast. I always try to grab some when I visit. 🔥🦫
I have bought Silver Spring horseradish for years. I like it because it's just horseradish, vinegar, and salt. I always temper it with some sour cream as, yes, it's very strong, and perhaps the lack of sour cream was the problem here.
I made my own horseradish once because the store was out of the jar-type. Meh, it was bland. Little did I know that after grating it, one is supposed to wait a few minutes before adding the vinegar (it's supposed to make it more pungent).
Great minds think alike. I always get the traditional horseradish--i.e., horseradish made with nothing but water, salt and vinegar--as opposed to horseradish sauce, which is horseradish plus at least ten other ingredients. I'm lucky enough to live in the Midwest, where everything is more affordable. An 8.5 oz jar of Hy-Vee brand horseradish is only $2.87 plus tax where I live.
I agree, I bought it because it has basic simple ingredients. I can fix it up on my own. It has natural texture and a good punch.
My favorite is Kelchner's - perhaps it's a regional brand.
It’s my favorite too.
They liked Kelchner's. It was one of the four they recommended.
Fountainville, PA
Kelchner's was in the teaser still photo, but they didn't feature it in the video. It is good stuff, though.
I steam my own shrimp. I usually go with Klechner's cocktail sauce because I'm lazy, but when I want to really go for it, I use just Klechner's horseradish and ketchup, and I make it industrial strength. I want to sweat out of my earlobes. For roast beef sandwiches, I do like the creamy Ingelhoffer.
Don't recall seeing these brands in stores around the country, except maybe Reese. On the west coast you can find Beaver brand in many varieties. They also make Inglehoffer. Not a good idea to compare prepared with pure. Beaver Extra Hot is just that!
The Woeber's is made in Ohio - and it is what I usually buy. It is pretty mild and is close to Arby's Horsey Sauce.
Roger.... FINALLY someone mentioned Beaver Brand!
Taste testing with these two is a win win.
Atomic horseradish is the brand to get if you want a supermarket horseradish that is intense! You just mix it with a little mayo to get to the desired level of punch. It is found in the refrigerated case if you can find it.
I was curious and looked this up. Maybe it is good but the main ingredient is parsnips! And it also has artificial flavoring. Despite that it has a lot of positive review on Amazon.
My local markets sell the root. Lucky me. I can make my own prepared Horseradish exactly how I like.
Out here in Washington and Oregon most stores only carry beaver horseradish. I've only ever seen one of these other brands
Beaver is very similar to Inglehoffer. They are almost indistinguishable from each other.
Yuck on the winners! My dad use to make the best horseradish twice a year, in the spring and the fall. Hand grinding it till he fixed up an electric grinder and the tears would flow because it was so strong. We grew up eating it for breakfast about every day on bacon, side pork, sausage and on eggs. After he passed away I have searched for good horseradish and finally found one that is just about as good as what he made and that was Silver Springs! Y’all don’t know good horseradish! And it’s made in my home state, Wisconsin! Doesn’t get any better than that!
Silver Spring was one of the four horseradishes recommended by ATK.
Make Dad proud and grow your own, once planted you will have it forever
My 2 top faves are Silver Spring and Inglehoffer.
That was by far one of the most interesting tastings you've had. I'd like to know if there was more dissent than normal in the tasting panels as well - I was thinking that perhaps the differences between the panels and the opinions in the video reflected the lack of a "standard" recognizable taste for horseradish, or at least substantial regional difference, in contrast to for example ketchup where one brand is so ubiquitously known that it's considered the "definitive" taste.
You can’t compare cream style to pure horseradish. They’re two different things.
I would be interested to see how these store-bought options stack up to ATK's own horseradish sauce recipe in a taste test. Often I'm faced with the dilemma in where to take shortcuts, so I'd like to know if this is one of them (I'm sure purists would say that making your own allows you to adjust to your own tastes).
If you have never made your own, a word of warning: when you grade it, have the fan on blowing across your work area and away from you in a well ventilated area or outside. I suffered through one grating, and regretted it profoundly - the eyes the nose the throat, everything was affected. Better yet, goggles for sure and wear a good mask you can find. Without the precautions, I was sick for several days. And I love horseradish. The reason I made my own - could not find the punchy-enough kind in supermarkets nor specialty stores. There is a better selection now 25 years later.
Totally agreed, homemade is always better.
Seems like people make their own. I tried one time and yea it was tearful. But at the end of it ended up with weak horseradish. What do you think I went wrong?
@@ArtU4All grating horseradish was my mother's chore on the farm. She said she hated it and had to do it outside. 😂😆
@@ArtU4All Do you think it could be done in a food processor?
All of these a below sub-par compared to Bubbies in the fridge. Thats the real deal!!!
Bubbies makes horseradish??? I had no idea! Will have to look for it. I love their pickles and sauerkraut!
@@ellengrace4609 LOVE Me some Bubbies !!!
@@ellengrace4609 Yes!! Bubbies makes horseradish! I just recently found it at a somewhat upscale, (think overpriced, but also better quality), grocery store near me. My wife does not like anything, sauce!, but we both really like this. I have to make my dipping\slather sauce's myself, with, mostly fresh ingredients, but this horseradish has become a big participant on our dinner table! I have not found their pickles or sauerkraut yet. I will need to work on that! We are becoming pickle and sauerkraut snobs!!
@@chriscarter7182 I’ve been looking but haven’t found the horseradish yet. I’ll be traveling this summer so maybe I’ll run into it in another state. Bubbies makes several varieties of pickles but the only one I’ve tried is their sour pickles, fermented, no vinegar. I tried extra sour (fermented) pickles at a farmers market once and have never looked back! Vinegar pickles just don’t do it anymore. Hope you like them! 😃
I definitely stopped looking after I first tried the Inglehoffer a couple years ago. Their mustards are always great, too. Love it straight out of the bottle on my prime rib, roast beef sandwiches, and other beefy goodness 🤤
Agree!
The Woeber’s stuff is pretty good too. They have some tasty samdwich dressings. But yeah, you can’t go wrong with anything from Inglehoffer’s.
Atomic prepared horseradish and Beaver "Grandma Rose's" in the squeeze bottle.
This is a video I didn’t think I needed, but needed. Thanks ATK
Morehouse is my brand of choice here on the west coast they been around since 1898 and I like Silver Springs when I can find it but no sauces for me I make my own like a lot of people do
Nothing beats what I get from the garden...
That reminds me of the adage about being twice warmed from cutting firewood. You taste it first while grinding.
St Elmo Steakhouse horseradish products are the real deal. not sure of how widespread distribution is but in mid west at Kroger and Meijer.
I’ve saw it at Costco in Minneapolis a few times.
Beaver state works for me 😋
I have always shied away from the horseradish 'sauces' of the shelf-stable variety. They contain ingredients I don't want to eat, like soy oil. Also, I like being able to make my own sauce, on the simple side, and adjusting the pow factor to my taste on the day. Since once the shelf stable sauce is opened, it generally has to be refrigerated anyway, I'd rather just have the one bottle so I can make it into cocktail sauce or cream sauce, depending on what dish I'm preparing it for. My preference is for Gold's.
Agreed. Gold's being everywhere, at least in New England I guess, I'm surprised it wasn't tested.
@@ghanley I was thinking the same thing. Gold's is probably the most common all over the northeast.
Woebers SMOKED horseradish is my favorite.
Haven't tried the Woebers but the Silver Spring has been my favorite Horseradish for many years., not that creamy stuff that poses as horseradish.
I think the creamy is a waste of time. I think they just pass the horseradish over the top and call it done. No pain, no horseradish.
I agree. But even silver spring is too mild for me. I use it when I can't find atomic. Those cream style things taste awful and are full of preservatives. Yuck.
Silver Spring for the win!
Silver Spring was also recommended by ATK.
The best horseradish brand is Tulelake, which might be branded as Mazzetta. These are probably available in the western states.
My favorite "babes" in the kitchen; eating horse radish, hell yea!
Try St. Elmos Horseradish. Caution: bring plenty of kleenex
I love my horseradish & peanut butter sandwiches!
Atomic, hands down. Available in the refrigerated section at Smart & Final in California and the West.
yes! morehouse's atomic horseradish
Thanks, I'm in CA and near Smart & Final
Silver Springs is the best. And it doesn't lose it's kick after a week or two in the fridge!
Horseradish mad in Lancaster PA is good horseradish. It is the chopped up root with vinegar and that is what horseradish is. No soy oil, no salt. The heat depends on the time of the year the root is harvested. The rest are ....
We went to the farmer's market in Lancaster decades ago. The first stop was the gentleman with a wagon full of horseradish. Put in the order and he'd grind the root and put vinegar in it. We do our shopping and stop back by and it would be ready! The best!
I’m from York Pennsylvania and I completely agree with this post!
@@IzzyTheEditor I remember my grandmother grinding horseradish root when I was a child. She wrapped a bath towel around her head covering her face nose down. In the 70's I went to the Lexington Market in Baltimore and got a jar and it was prepared in front of me. He filled a jar with vinegar, then wrapped a towel around covering his face, turned on a fan and ground it in a blender. The odor can really be intense. I was amazed how much horseradish fit and the vinegar did not overflow.
Silver Springs is my favorite (the one they hated) when I can't find Corton's.
My choice too.
My greetings from Indonesia
I've never seen any of the tested brands here. I always see Gold's in different types. I've seen Silver Spring sauerkraut.
I always like these segments, but this was even more fun than usual. The more tasters the merrier, apparently!
Especially when it's Bridget and Julia. Their chemistry is always ATK gold.
Hands down Inglehoffer makes the best horseradishes. Their Extra Hot is what I use to make my cocktail sauce.
Beaverton, that makes Inglehoffer, makes great plain horseradish in a couple heats.
Inglehoffer it is very good. I just bought something called "Mr Toadies", I'm hopeful.
Yaaaaaay you brought back the taste test
I love these taste tests! I have a special shopping ATK list of the best store products for reference.
beaver brand is my favorite
What a load of dingo kidneys! I love horseradish. Only 2 were horseradish, the rest were sauces flavored with horseradish. Silver Spring is the one I grew up on and is the only horseradish in my kitchen. Your tasting panel was akin to tasting picante not liking the ones made with chillis but adoring the one made with bell peppers.
Why didn't you test Gold's that's the popular one at most bars in my area. Great in bloody Mary's.
Gold's was actually part of their broader taste test article they did a few years ago (you can find that on their website). This video is just a summary with the same results. Gold's was "recommended with reservations". In particular they said: "Our tasters picked up on a “subtle sweetness” and “acidic,” “tangy” flavor and noted that there was “minimal horseradish flavor and heat.” In other words, it could “use some more heat and zing.” Tasters quibbled with the texture, too. The pieces of grated horseradish were slightly “woody” and “stringy.”"
@@jtsholtod.79 interesting. I guess the Tabasco covers some of the Gold's imperfection.
Thanks I'll look up that article 😊 ✌️
Gold’s is like the Wonder Bread of horseradish. Ok in a pinch, but so nondescript you don’t even know it’s there. It’s a popular brand where I live, but there are better choices.
My favorite is Farmer's brand. A good balance of flavor and heat.
most important test ever.
This was funny!
I make my own with grated horseradish root & some secret ingredients , better than any store bought
Just make sure it comes from duetchland and it should be some good stuff I like the creamy variety but the kind that still has mainly chunks of horseradish where it's very potent
If your horseradish isn't super potent, what's the point? I want it that way so I can add the things I like for different applications.
Silver springs is my choice. Unfortunately, not sold in my area.
Wellys Fremont Ohio it will pin your ears back . Numero uno
Actually, Boar's Head Pub Style horseradish is better than the winner to me. It's more spicy and has a nicer taste.
Seems the intro photo to this video shows brands I have access yet only one was tested. The tested only reesee and englehoffer I can access. What was the reason to reduce to the 4 brands tested.
As one person stated this horseradish it is supposed to be intense. Guess the winner is for people that think sugar is too spicy hot.
Because it's a "taste test" for the ATK TV show (and now UA-cam). The actual taste test ATK conducted was published online over two years ago and in one of their Cook's Illustrated print magazines a few months later. Due to the TV format they are under the constraints in the amount of information they can convey - together typically with two recipe segments - in a half-hour TV show.
Is Mrs. Gold's regional to NYC tri-state area? Because it is a no brainer pick. Maybe it is Passover selection. I might choose a different delivery brand for horseradish mustard or a cocktail sauce for shrimp, but I love the beet horseradish Mrs. Gold brand
Inglehoffer is great stuff. Makes lovely Horseradish Cream.
I'm surprised they didn't have Golds horse radish in their tests.
Try Beaver Brand Extra Hot Horseradish...
Eating horseradish, or any sauce without an accompanying will make it different than on a food...
Famous Horseradish is pretty good too
The "best" is the one YOU like the most, not the one a bunch of strangers like the most.
Those recommendations are just a guide Captain Obvious.
@@arickmccance3972 A guide to what? Brands that other people and so-called "experts" like? Why would anyone care what brands other people like? Buy what YOU like. I mean, this isn't hard.
Well CaptainObvious, since you know that the best of _anything_ is the one you like best, we're all going to ve grateful that we'll never see yours truly ever watching or commenting on a review for best product ever again.
From all of us,
Thank you for never involving yourself with 'best' reviews ever again.
@@JerryDreifuerst Thank Jerry, I'm glad we're on the same page and you agree with me 100%. 👍
Nothing wrong with these taste tests and recommendations. It's the people that insist on something being a certain way that are the problem. There's posters insisting traditional can only be horseradish with vinegar that blows your top off and if you don't like that then you don't like horseradish.
Kelchner's is my favorite. I use it in recipes., and would not like anything mixed into it.
The best horseradish is Longs from Lancaster! 🙂
If the two co-winners work good on a roast beef sandwich that's fine but I want potent stuff on a bologna sandwich or Kielbasa!
Inspired by a restaurant that served their shrimp with an nothing but an incredibly hot horseradish, my cocktail sauce recipe is hot as I can find horseradish with just enough catchup to give it some pink color.
I thought all horseradish would taste as good, as what I eat @ 1sr Watch!! Apparently, not so.
I bought Prepared Horseradish, & altered it @ home, seeing as it was too strong:
I made some horseradish today!! The version of horse radish I had was way to hot, so I toned it down a bit with: Ranch Dressing & Pine nuts @ 2 Brazil nuts & garlic powder & allspice & a bit of apple cider vinegar: blended it in the blender & it’s creamy & smooth & just right!!
Yeah, so in response, I've listened to the evaluations, just got back from the store and purchased the silver springs for the prime rib tomorrow.. America's test kitchen is really cool, so that 's not so good when it comes to horseradish.
There's a big difference between horseradish and "prepared" horseradish sauce. Comparing apples to oranges is NOT a fair test at all.
This seems stacked...
?? These are all prepared horseradish products
@@charlieharris3240
Think it is about the additives, and type of preparation...
@@b_uppy Yes, some have more ingredients than others. But, they're all prepared horseradishes in that you're going to a store and buying a jar of it already made, not taking raw ingredients and making it at home. 🤷♂
@@charlieharris3240
There can be more than one definition of a word...
I don’t remember seeing either #1 or 2 in Boston area supermarkets. Does anyone know a Boston area market that Carrie’s them?
Thought this was Maury Povich in kitchen
I need to know the ingredients in the food product before I consider purchasing it.
Beaver brand makes really tasty horseradish. I like their Kosher horseradish, and their prepared is pretty potent stuff. I love their mustards, too.
Famous Horseradish is really good
I think I’m going to have to start making my own. I really like spicy horseradish in my cocktail sauce and even though the store-bought says extra spicy it just is it hot at all.
Atomic brand, refrigerator section
No surprises there, except that I had never heard of one of the bottom two brands. I love horseradish. My wife, not so much...
Here in CA. Tule Lake prepared and cream style is great,it`s refrigerated and made with minimal ingredients so you get that amazing horseradish flavor.Beaver brand is from Oregon and is also very good.
Beaver = Inglehoffer
You guys missed on reviewing the absolute hottest and most flavorful horseradish....its called "Atomic Horseradish". Its straight up horseradish not that creamed stuff
Seems like these taste tests.. (sometimes anyway)... test regional brands that aren't available everywhere across the U.S. (Aside from mail-order) .. I've never heard of Gold's before, but it sounds like some of our friends here in the NE seem to like it? I also noticed that only one person on the chat mentioned Beaver brand which is made in Beaverton, Oregon. I'll have to look for Atomic next shopping trip! 🤗 xoxo PS.. On store brand horseradish, I prefer the ground more than the creamy too.
Inglehoffer products are the best!
I wish I knew how the make horseradish sauce for the roast beef at weddings? It's also so good at every wedding I've been to.
Arbys horsey sauce is pretty good
I am in search of REALLY HOT horseradish and mustard in bottles for many years. But I am still unable to find the right one. Now, I make mustard from powder, which gives pretty good heat but is still not as strong as I hope. And the horseradish is a lost cause. I try many which label as very hot but still too mail for my taste.
Anyone has suggestion? thanks
Do it like they do at Saint Elmo’s in Indianapolis, who apparently has the hottest horseradish cocktail sauce. Buy horseradish root and grate it.
Mix-in an equal amount of white vinegar, put it in the fridge overnight, next day strain vinegar and then mix with a little less than equal amounts of Heinz chili sauce, A little bit of lemon juice and a dash of Worcestershire, in a teeny bit of salt.
then refrigerate again overnight. You won’t regret it!
@@IzzyTheEditor Thanks of the tips. Will give it a try next time.
I try to use fresh horseradish once, but it is kinda soft to touch. It is not the freshest root and it is not hot at all.
Nasal Napalm.
Thx! Currently have Beavers cream style in the frig...is a great add to cocktail sauce with ketchup and a bit of Wasabi! Try it!!
aka Inglehoffer's 🙂