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horseradish (prepared) This pungent condiment goes well with meats and fish, and it’s a key ingredient in cocktail sauce. It’s best to buy horseradish in small amounts and store it in the refrigerator—it turns dark and loses much of its bite after a few months. Look for it in the deli case. Varieties: The most common is white horseradish, which is made with vinegar. Creamed horseradish = cream-style horseradish has a little mayonnaise and/or sour cream added; horseradish sauce has a lot. Red horseradish = beet horseradish is made with beet juice.

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Also known as

  • German mustard


wasabi OR horseradish sauce (not as potent as freshly grated horseradish, so use more.) OR black radish (salt, let stand for an hour, then rinse if serving raw)
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