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
Fresh grated horseradish roots, vinegar and salt. That’s it. Nothing else. Best is horseradish root grated by hand, sitting outside on the back stairs, crying my eyes out. THAT’S horseradish. Polish Chicago born lady here.
I think we may be related! That’s exactly how most of my family is/was.Like you said if it doesn’t make you lift you out of your seat a little it’s not doing what it was intended to do 😮😢😅! And always with fresh kielbasa at Christmas dinner (nice hearing from a fellow pollock)
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.
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.
@@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 TH-cam). Kelchner's was one of the four ATK recommended. See for yourself. 🤷♂
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.
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.
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!
I was actually drawn to this video because of the ones shown on its thumbnail Bookinder and Kletchner which weren’t part of this and are strictly ground. In the cream style I use Inglehoffer. My favorite is a local product by a Fresh Fermented Pickle Guy “Pete’s” its milder but very flavorful and I simply use a lot.
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.
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!
@@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.
“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 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 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.
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?
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.
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.
@@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.
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!
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
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 🤤
Jack, Julia and Bridget, back in about 1989 I was driving an 18 wheeler. I made a pick-up at a company in Seattle, Washington, that made spicy mustard with horseradish. They had large totes of horseradish roots on the dock. I asked if I could try one and they said sure. I took a small root, carved a cube about the size of a sugar cube, and popped it into my mouth and chewed. OMG! My sinus' opened right up but it sure was HOT! I still chuckle when I think about it today.
@@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. 🤷♂
Oh my goodness! This was a timely video. I just bought the 'train wreck ' to make horseradish sauce for my extremely expensive piece of meat!!! Thanks for saving me. I went with that one due to it not having other ingredients and preservatives.
Without knowing it,I moved to the former 'Capital of Horseradish'. ( See Huell Hauser, California Gold) There is still a 'TULELAKE' brand horseradish, but made in Medford OR. If you know 'Beaver's' usually mustard, but they have an OK horseradish. My grandfather (Zeida) was kashruit for a small horseradish bottler. Anyone remember the truly creamed horseradish sauce on a thick, hot, juicy, piece of Lawry's Prime Rib? Wasabi on gefilte fish I say.
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!
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.
@@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 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.
@@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.
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.
Save your money, I have tried them all of them and none of those brands are worth a damn. Horse radish should be pungent and so strong that it clears out your nasal passages with a high degree of pain. If you don't like that sort of thing then you don't like horse radish which is okay it is not your thing.
Yeah, I don't really want a horseradish I enjoy eating straight from the jar -- I want something assertive to go against whatever I'm eating it on or with and I want to feel the burn.
@@getoffmydarnlawn Agreed. I was surprised that they didn't taste the horseradish WITH something, like a thin slice of roast beef on bread/cracker to more accurately taste how it would work as a condiment.
I agree, with reservations. I like a real horseradish without all the nonsense. My favorite is Kelchner’s. I once grated an entire root, and it was like being attacked by killer aliens! By the time I finally got it packed in jars, I was ready for urgent care!
I prefer Atomic Horseradish, but since Covid, it is hard to get or just priced outrageous! I found that Silver Spring has a "Good and Hot" fresh course ground version that is nearly as good as Atomic.
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
But which is best in Susan Stamberg's cranberry relish? I forget which I used the year the relish set the smoke detectors off but I haven't been able to duplicate it since. The recipe calls for horseradish from a jar...
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.
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.”"
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.
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.
Good to know horseradish really is supposed to taste like something. I bought a random jar at the supermarket once for some recipe and oatmeal was the closest flavor I could compare it to :-).
PHEW I dodged a bullet. Walmart doesn't seem to carry my old standby of Kraft so I picked what seemed the best and ordered Inglehoffer. Not tried it yet but was holding my breath afraid I made a bad choice. Looks like I chose wisely.
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.
Hey, where's the Kelchner's that was in the thumbnail? I want to say click bait, but I really just want to know what happened. Kelchner's is our local favorite here in Pennsylvania.
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.
Fresh grated horseradish roots, vinegar and salt. That’s it. Nothing else. Best is horseradish root grated by hand, sitting outside on the back stairs, crying my eyes out. THAT’S horseradish. Polish Chicago born lady here.
I think we may be related! That’s exactly how most of my family is/was.Like you said if it doesn’t make you lift you out of your seat a little it’s not doing what it was intended to do 😮😢😅! And always with fresh kielbasa at Christmas dinner (nice hearing from a fellow pollock)
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.
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 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.
Originally Kelchner's was located in Dublin, PA.; then, relocated to the Allentown, PA area.
Totally agree!
Beaver cream style is the only one I’ve tried. It’s good on steak and spread on hamburger buns.
I absolutely love having multiple testers for these taste tests
You can’t compare cream style to pure horseradish. They’re two different things.
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 TH-cam).
I love that you are both testing it. You playing off each other means more.
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 TH-cam). Kelchner's was one of the four ATK recommended. See for yourself. 🤷♂
I really enjoyed playing them against each other. I miss these regular tastings. I hope for more in the future.
My greetings from Indonesia
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.
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.
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!
I was actually drawn to this video because of the ones shown on its thumbnail Bookinder and Kletchner which weren’t part of this and are strictly ground. In the cream style I use Inglehoffer.
My favorite is a local product by a Fresh Fermented Pickle Guy “Pete’s” its milder but very flavorful and I simply use a lot.
I like the taste of Inglehoffer but I like to add a bit more straight horseradish for a better kick.
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
That stuff is weak.
Long live the Pollock ….. it’s part of my heritage, I’m proud of it, and love my horseradish as horsy as possible 🎉😂❤
What a delightful video! With delightful co-hosts!
Julia tasting that stuff like it's soup lol!! Full spoonfuls!!
thats what i thought! who easts a spoonful of real horseradish?
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.
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.
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.
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 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 homemade horseradish wasn’t hot either. I waited quite a while to add the vinegar per Internet recommendations. It did not get very hot at all.
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?
I love Beaver brand, thank you
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.
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.
This is one of my favorite taste tests.
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.
Anyone from Western New York will tell you Miller's HR is the best!
Always informative
I like the Boars Head and then the Inglehoffer sp
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.
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
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
Actually, Boar's Head Pub Style horseradish is better than the winner to me. It's more spicy and has a nicer taste.
My 2 top faves are Silver Spring and Inglehoffer.
My local markets sell the root. Lucky me. I can make my own prepared Horseradish exactly how I like.
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.
The reactions to #3 were amusing! “Left the horse in that one” and “Barnyardie”. 😅
Jack, Julia and Bridget, back in about 1989 I was driving an 18 wheeler. I made a pick-up at a company in Seattle, Washington, that made spicy mustard with horseradish. They had large totes of horseradish roots on the dock. I asked if I could try one and they said sure. I took a small root, carved a cube about the size of a sugar cube, and popped it into my mouth and chewed. OMG! My sinus' opened right up but it sure was HOT! I still chuckle when I think about it today.
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.
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...
Oh my goodness! This was a timely video. I just bought the 'train wreck ' to make horseradish sauce for my extremely expensive piece of meat!!! Thanks for saving me. I went with that one due to it not having other ingredients and preservatives.
Without knowing it,I moved to the former 'Capital of Horseradish'. ( See Huell Hauser, California Gold) There is still a 'TULELAKE' brand horseradish, but made in Medford OR. If you know 'Beaver's' usually mustard, but they have an OK horseradish. My grandfather (Zeida) was kashruit for a small horseradish bottler. Anyone remember the truly creamed horseradish sauce on a thick, hot, juicy, piece of Lawry's Prime Rib? Wasabi on gefilte fish I say.
Taste testing with these two is a win win.
BEAVER HORSERADISH!! And I do like Silver Springs too!
Beaver is the ONLY way to go
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!
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.
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! 😃
@@chriscarter7182Their saurkraut is my fave! Very ballanced flavor and I've used it to convert a lot of people to loving kraut😋
Silver Springs is the best. And it doesn't lose it's kick after a week or two in the fridge!
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.
Beaver state works for me 😋
The best horseradish brand is Tulelake, which might be branded as Mazzetta. These are probably available in the western states.
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.
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.
You haven't had really good horseradish unless you tried Millers horseradish from Buffalo, NY
My favorite "babes" in the kitchen; eating horse radish, hell yea!
My greetings from Indonesia
This is a video I didn’t think I needed, but needed. Thanks ATK
I've never seen any of the tested brands here. I always see Gold's in different types. I've seen Silver Spring sauerkraut.
Beaver brand. No exceptions. I've eaten a lot of horseradish and nothing comes close.
They didn’t test horseradish, they tested sour cream with horseradish in it.
Not sour cream but mayonnaise.
Save your money, I have tried them all of them and none of those brands are worth a damn. Horse radish should be pungent and so strong that it clears out your nasal passages with a high degree of pain. If you don't like that sort of thing then you don't like horse radish which is okay it is not your thing.
Yeah, I don't really want a horseradish I enjoy eating straight from the jar -- I want something assertive to go against whatever I'm eating it on or with and I want to feel the burn.
I agree. I like a fresh grated horseradish. If it doesn't clear your sinuses, it's not good.
@@getoffmydarnlawn Agreed. I was surprised that they didn't taste the horseradish WITH something, like a thin slice of roast beef on bread/cracker to more accurately taste how it would work as a condiment.
Find atomic brand if you can. I used to buy it in ND (lots of Germans there) but I can't find it for love nor money in AZ.
I agree, with reservations. I like a real horseradish without all the nonsense. My favorite is Kelchner’s. I once grated an entire root, and it was like being attacked by killer aliens! By the time I finally got it packed in jars, I was ready for urgent care!
I prefer Atomic Horseradish, but since Covid, it is hard to get or just priced outrageous! I found that Silver Spring has a "Good and Hot" fresh course ground version that is nearly as good as Atomic.
Silver Springs is my favorite (the one they hated) when I can't find Corton's.
My choice too.
Atomic prepared horseradish and Beaver "Grandma Rose's" in the squeeze bottle.
If you cant feel it in the sinus,m why bother?
We grew our own in NY and it would clear out every hole.
Try Beaver Brand Extra Hot Horseradish...
Beaverton, that makes Inglehoffer, makes great plain horseradish in a couple heats.
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
But which is best in Susan Stamberg's cranberry relish?
I forget which I used the year the relish set the smoke detectors off but I haven't been able to duplicate it since.
The recipe calls for horseradish from a jar...
Hands down Inglehoffer makes the best horseradishes. Their Extra Hot is what I use to make my cocktail sauce.
Try St. Elmos Horseradish. Caution: bring plenty of kleenex
They tease me with a thumbnail that includes THE best horseradish ever - Kelchner's. Then don't review it. What punks.
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.
Gotta be Beaver for me.
Inglehoffer it is very good. I just bought something called "Mr Toadies", I'm hopeful.
Woebers SMOKED horseradish is my favorite.
Tulkoff Horseradish from Baltimore is legendary. It's the real stuff.
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.
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.
I make my own with grated horseradish root & some secret ingredients , better than any store bought
The best horseradish is Longs from Lancaster! 🙂
My favorite is Farmer's brand. A good balance of flavor and heat.
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.
Good to know horseradish really is supposed to taste like something. I bought a random jar at the supermarket once for some recipe and oatmeal was the closest flavor I could compare it to :-).
I love my horseradish & peanut butter sandwiches!
Grown up near the silver spring plant. That’s the only one I ever buy.
Cuban mustard is my favorite
PHEW I dodged a bullet. Walmart doesn't seem to carry my old standby of Kraft so I picked what seemed the best and ordered Inglehoffer. Not tried it yet but was holding my breath afraid I made a bad choice. Looks like I chose wisely.
Kelchner's is my favorite. I use it in recipes., and would not like anything mixed into it.
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.
beaver brand is my favorite
Inglehoffer products are the best!
Never had any store bought horseradish. Because any is made. Gotta make your own.
I like Wellies brand.
Hey, where's the Kelchner's that was in the thumbnail? I want to say click bait, but I really just want to know what happened. Kelchner's is our local favorite here in Pennsylvania.
Silver springs is my choice. Unfortunately, not sold in my area.