Horseradish sauce

Horseradish sauce is a spicy and aromatic condiment made from grated horseradish mixed with vinegar, water, and sometimes salt or sugar. Its flavor is strong, pungent, and slightly bitter, making it an ideal accompaniment to enhance the flavors of dishes such as meats, fish, sandwiches, and dressings.

Horseradish (also known as western wasabi or simply horseradish in English) originates from Europe and Western Asia, where it has been used since antiquity both in gastronomy and traditional medicine. The preparation of the sauce consists of grating the fresh root to release its volatile oils that produce the characteristic pungency, and then mixing it with vinegar to stabilize the flavor and preserve it.

Among the properties of horseradish sauce, its ability to stimulate the digestive system and its content of sulfur compounds with potential antimicrobial and anti-inflammatory effects stand out. Furthermore, being low in calories and fat, it is a light option to add intensity to recipes.

In the Hispanic world, this sauce is usually known simply as horseradish or Japanese mustard (although the latter is more often associated with authentic wasabi) and, in some regions, it is also called horseradish cream or horseradish dressing. However, the most common and recognized name is horseradish sauce.