Best use of one gallon of Woeber's Horseradish sauce?

Hi,

I have in my possession a gallon of horseradish sauce, which was a great buy for $1 at Continental Sales immediately south of Midway Airport on Cicero Avenue.

A jar can sit on a refrigerator shelf forever, but a gallon is a commitment. I may use some with gefilte fish. After that, what do a do with the leftover 31.5 cups?

Certainly, some will go on some corned beef, which I will make in a month. Maybe I could simmer some beef chuck in broth (or horsey sauce), then add more horseradish sauce to eat on a sandwich.

I did check Woeber's recipe index, which had a few recipes using no more than two tablespoons of horsey sauce. I can see using it as-is or with a little doctoring, turn it into a salad dressing.

It has been joked, I could heat it up and bring it to a Soup and Bread night. Polish white borscht uses horseradish, why not creamy horseradish?

Any ideas on how to use such a volume of horseradish sauce is appreciated.

Regards,

What sort of horseradish sauce? Is it "Prepared horseradish" which is basically minced horseradish in vinegar, or more like Arby's Horsey Sauce? The latter would never be seen near gefilte fish.

A gallon of horseradish is indeed a commitment. Once opened, it will begin to degrade. Right now, what you have could be used for terrorist activities: in a couple months, it'll be merely, "hey, did something spicy happen here?" if the container is dropped.

It's great in mashed potatoes.
Fry up a bunch of shrimp and calamari, open some oysters, make cocktail sauce and call over some friends?
Is it creamy or just pain horseradish? - Bloody Mary's are always a good idea if it's not adulterated.

If this is the stuff I think it is, it's a bit sweet, and is a lot like Arby's Horsey Sauce. If so, a gallon is probably a lifetime supply but it's nice on a beef sandwich.

=R=

Bring it with you on Thursday night.

ronnie_suburban wrote:If this is the stuff I think it is, it's a bit sweet, and is a lot like Arby's Horsey Sauce. If so, a gallon is probably a lifetime supply but it's nice on a beef sandwich.

=R=

Yes, this is the stuff. Woeber's catagorizes it as a sandwich pal. Their website declares, "Our horseradish sauce also enhances marinades, salad dressings and dip recipes."

Regards,

Cathy,

Don't worry. You only have 16 cups...not 32!

Evil Ronnie wrote:Cathy,

Don't worry. You only have 16 cups...not 32!

I guess it all doubled in my mind's eye.

Thanks!

Rare Roast beef on a baguette topped with some of the Wrobler's Horsey sauce sounds good to me.

stevez wrote:Rare Roast beef on a baguette topped with some of the Wrobler's Horsey sauce sounds good to me.

Heck if nothing else get some good weck and a bottom round roast and bring it all to the next picnic!

Pour into a bathtub of piping hot water, hop in, lay back ,close your eyes and enjoy

Arby's has done a remarkable job leading America to believe Horsey Sauce® is the preferred condiment for roast beef sandwiches (not that Arby's serves what ought to be called roast beef). As an indoctrinated-from-birth Buffalonian, I can say without the slightest doubt or hesitation the only proper condiment for beef on 'weck is freshly grated horseradish (and of course a little natural gravy to dip the roll in). Horsey Sauce® is horseradish for the ranch dressing crowd.

I haven't tried Woeber's horseradish sauce but wouldn't be the least bit surprised if it's significantly better than the Arby's stuff.

Cathy2 wrote:Woeber's catagorizes it as a sandwich pal

I've been a fan of several Woeber's mustards for quite a while (their product line seems to have expanded dramatically in recent years). As I recall, a decade or so ago they started putting some of them in slope-shouldered plastic squeeze bottles and called them "sandwich pals." Food trivia tidbit: The Berghoff has long used Düsseldorf mustard from this century-old Ohio company as their condiment of choice. I see from Woeber's website it's now available in "sandwich pal" retail packaging (Düsseldorf used to be available only in gallon jars).

zoid wrote:Heck if nothing else get some good weck and a bottom round roast and bring it all to the next picnic!

Any ideas where to get good 'weck? Even in Buffalo, a proper kümmelweck isn't easy to find these days.

If its not to sweet, add some to a basic mustard to make a horseradishy mustard.

Hi,

I finally cracked it open last night to finish Polish White Borsh. The quarter cup of horseradish didn't have enough bite. I was about to go out to buy some, when I remembered my gallon of horseradish sauce.

The beginning of many meals to follow with a touch of horseradish sauce.

Regards,

Cathy2 wrote:Hi,

I finally cracked it open last night to finish Polish White Borsh. The quarter cup of horseradish didn't have enough bite. I was about to go out to buy some, when I remembered my gallon of horseradish sauce.

The beginning of many meals to follow with a touch of horseradish sauce.

Regards,

Maybe you can use quite a bit up on your roadkill venison!

EvA wrote:Maybe you can use quite a bit up on your roadkill venison!

I think you are right!

Regards

Hi,

For dinner this evening, I made Linguine with Beets and Horseradish. Instead of cream, I used Woeber's horseradish sauce plus additional prepared horseradish.

I made one other significant substitution: I used two jars of pickled beets I was dying to get rid of.

I will make this dish again sometime using fresh or roasted beets. Using the pickled beets lent a sweet sour note to this dish.

Regards,

I like to mix it with ketchup and dip french fries or battered deep fried gizzards in it! Is that deal still going on at Continental Sales?

Hi,

Opportunities at Continental Sales are fleeting. What you see today may be there a few days or weeks, then sporadic to never again.

Around Christmas, they had bags of King Arthur bread flour for around $2. a bag. I bought 25 pounds and perhaps I should have bought more, because presently I am on the last bag.

If we ever cross paths, I am willing to share my horseradish sauce.

Regards,

Cathy2 wrote:Hi,

Opportunities at Continental Sales are fleeting. What you see today may be there a few days or weeks, then sporadic to never again.

Around Christmas, they had bags of King Arthur bread flour for around $2. a bag. I bought 25 pounds and perhaps I should have bought more, because presently I am on the last bag.

If we ever cross paths, I am willing to share my horseradish sauce.

Regards,

Thanks!

Hi- I realize it is not $2 a bag, but Mariano's has all their King Arthur for $3.69-$3.99 a bag, which is as cheap as it ever gets. I did get a bag of WW King Arthur at Dominick's going out of business sale though in December for less than that. That is all they had left though was the WW. Cathy, it sounds like you make a lot of bread.

Hi,

Expecting a few days of lower temps and humidity, I bought a pot roast.

I have been reading a book from Farm Journal on efficient use of energy and appliances. It was written in the late 1970's in the shadow of the energy crisis. This book takes recipe, then suggests methods of cooking and trade-offs in product quality and energy use. The cooking appliances are:

- Stove top
- Oven
- Microwave
- Electric frying pan
- Slow cooker
- Pressure cooker
- Toaster oven

When I was considering cooking this pot roast, I wasn't really hoping to generate heat. In winter, running the oven cooks and provides warmth. I was interested in cooking, just not the residual heating. I used a slower cooker, which I have owned a long time and practically never used.

I was also tight on time, so did not bother with the niceties of browning the meat. I fitted the meat into the slower cooker, poured three cups of horseradish sauce, some water and a few sliced onions. I set it to cook and walked away hoping for the best.

A few hours later, I returned to add some potatoes and carrots. The sauce was no longer creamy, it was dark and oily. The sugars in the sauce had caramelized. The heat caused the sauce to separate.

When I came home later in the evening, I found a bowl where my family had ladled out the fat. While some of the fat came from the sauce, there was also beef fat present. The meat had an interesting texture and silkiness similar to confit.

The next day, I warmed the meat, partially drained off the fat and mounded it on a small bun. I applied a finishing touch of horseradish sauce. It was a sublime little sandwich.

I made a potato salad this evening using horseradish sauce instead of mayo to finish.

I still have just over half a gallon left.

Regards,

Hi- What is the expiration date on this bottle of horseradish sauce?

NFriday wrote:Hi- What is the expiration date on this bottle of horseradish sauce?

I don't worry about freshness dates.

Hi,

If I were to make my own, this recipe from Bohemian House sounds fetching:

Ingredients

1 cup sour cream
1 cup aioli
2 TBSP horseradish, prepared
1 ½ tsp Worcestershire sauce
½ lemon, freshly squeezed
¾ tsp roasted garlic puree
To taste pepper
To taste salt

Regards,