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
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.
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.
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.
@@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 RUclips). Kelchner's was one of the four ATK recommended. See for yourself. 🤷♂
“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.
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.
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 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 🤤
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.
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.
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!
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.
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.
@@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 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?
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 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.
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.
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!
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.
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 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!!
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 RUclips). 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.
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.
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.
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
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.
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 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.
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.
A local Farmer grows Horseradish and also sells prepared horse radish. THis is potent stuff but it is SOOO GOOOOD. THere was a time I would prepare my own using a box grater and that was Torture.Your eyes never stop tearing. Now -with a Food Processor I could make my own but I buy his already prepared. Funny - I love Horseradish but I cannot use Hot Sauce.
The best horseradish I have had is local, or perhaps regional is a better term. Given that freshness rules in horseradish, I would stick with the product from my area.
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 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.
I absolutely love having multiple testers for these taste tests
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 RUclips).
I really enjoyed playing them against each other. I miss these regular tastings. I hope for more in the future.
My greetings from Indonesia
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 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.
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
This is one of my favorite taste tests.
On the west coast there is Beaver Extra Hot horseradish. That's my fav!
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 RUclips). 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.
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.
Taste testing with these two is a win win.
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 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.
I love Beaver brand, thank you
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.
Julia tasting that stuff like it's soup lol!! Full spoonfuls!!
BEAVER HORSERADISH!! And I do like Silver Springs too!
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 2 top faves are Silver Spring and Inglehoffer.
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!
This is a video I didn’t think I needed, but needed. Thanks ATK
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.
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.
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.
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! 😃
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.
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?
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 😋
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.
Try St. Elmos Horseradish. Caution: bring plenty of kleenex
Silver Springs is my favorite (the one they hated) when I can't find Corton's.
My choice too.
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
Beaverton, that makes Inglehoffer, makes great plain horseradish in a couple heats.
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.
Silver Springs is the best. And it doesn't lose it's kick after a week or two in the fridge!
I've never seen any of the tested brands here. I always see Gold's in different types. I've seen Silver Spring sauerkraut.
My local markets sell the root. Lucky me. I can make my own prepared Horseradish exactly how I like.
I love these taste tests! I have a special shopping ATK list of the best store products for reference.
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.
My favorite is Farmer's brand. A good balance of flavor and heat.
The best horseradish brand is Tulelake, which might be branded as Mazzetta. These are probably available in the western states.
I make my own with grated horseradish root & some secret ingredients , better than any store bought
My favorite "babes" in the kitchen; eating horse radish, hell yea!
Hands down Inglehoffer makes the best horseradishes. Their Extra Hot is what I use to make my cocktail sauce.
beaver brand is my favorite
Atomic prepared horseradish and Beaver "Grandma Rose's" in the squeeze bottle.
I love my horseradish & peanut butter sandwiches!
My greetings from Indonesia
Kelchner's is my favorite. I use it in recipes., and would not like anything mixed into it.
Inglehoffer it is very good. I just bought something called "Mr Toadies", I'm hopeful.
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
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.
Famous Horseradish is pretty good too
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 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!!
Yaaaaaay you brought back the taste test
Wellys Fremont Ohio it will pin your ears back . Numero uno
most important test ever.
Famous Horseradish is really good
Try Beaver Brand Extra Hot Horseradish...
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!
Silver springs is my choice. Unfortunately, not sold in my area.
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 RUclips). 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.
This was funny!
Arbys horsey sauce is pretty good
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.
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.
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 Spring for me.
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
Gotta be Beaver for me.
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.
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 need to know the ingredients in the food product before I consider purchasing it.
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.
Actually, Boar's Head Pub Style horseradish is better than the winner to me. It's more spicy and has a nicer taste.
Inglehoffer is great stuff. Makes lovely Horseradish Cream.
Ha Ha Silver Spring!
Silver Springs is the horseradish we like, and use. Yep - has a kick. Its hkrseradish!
Thought this was Maury Povich in kitchen
Give me Kelchner's Cocktail sauce and horseradish. Gold' Horseradish sauce is great on a sangwich
Kelchers hands down
Where's the Kelchners you promised!
Eating horseradish, or any sauce without an accompanying will make it different than on a food...
No surprises there, except that I had never heard of one of the bottom two brands. I love horseradish. My wife, not so much...
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.
Kelchners all day
A local Farmer grows Horseradish and also sells prepared horse radish. THis is potent stuff but it is SOOO GOOOOD. THere was a time I would prepare my own using a box grater and that was Torture.Your eyes never stop tearing. Now -with a Food Processor I could make my own but I buy his already prepared. Funny - I love Horseradish but I cannot use Hot Sauce.
Me too re: horseradish-hot sauce. I'm Polish. What's your excuse?
@@bobbyqroberts Interesting polish name. I too am of polish heritage.
There aren't many of us left in Poland. @@Thommadura
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 🙂
The best horseradish I have had is local, or perhaps regional is a better term. Given that freshness rules in horseradish, I would stick with the product from my area.
If you cant feel it in the sinus,m why bother?
Fresh grated with cream, some sweetener and a bit of salt, please.