|The horseradish flower|
Horseradish flavored items are common on Wisconsin menus, often paired with steak or roast beef per the German tradition. It is common in mayonnaise based dipping sauces (ie “aioli” for those of us who won’t call mayonnaise what it is). One of my favorites is The Old Fashioned's "Tiger Blue" sauce: a mix of blue cheese and horseradish-perfect for the fried cheese curds mentioned above. There are also numerous horseradish flavored cheeses that balance the punch of horseradish with the creamy Wisconsin mild cheddar or Monterey jack--I'd recommend the horseradish cheddar made by Great Midwest.
Interestingly, while most of the world’s horseradish is grown in the southern Midwest around the St. Louis region, the single largest horseradish farm is operated near Eau Claire, Wisconsin and owned by Silver Spring, a mustard and condiment company.
In my own home, I discovered my family’s unrecognized but ever-present love of horseradish. See our range of horseradish products below, and our delicious dinner of steak and jalapeno/bacon infused greens perfectly enhanced with some hearty horseradish sauce.
|Left: standard horseradish, mixed with vinegar, Center: horseradish infused mustard, Right: Horseradish sauce, creamy, smooth and spicy all at once.|
|I chose the creamy horseradish sauce for this plate--FYI, the serving size above was not enough for this horseradish lover.|
As winter settles slowly but determinedly on the Wisconsin landscape, one will be sure to find the warming horseradish, in many forms, on plates around the state.
1. My parent’s house