7 Best Horseradish Substitutes

It’s sour, spicy, and has the potential to make you cry. That’s right, we are talking about horseradish.

Horseradish has the potential to add a very specific flavor to many different types of food and even beverages. The spiciness and nose-clearing sensation you get from eating it elevates the flavor of almost anything it’s included in.

However, horseradish can be hard to find at times. Even if your local grocery store has it, what if you’re in the middle of a recipe and realize you don’t have it?

Maybe you forgot it at the store, or you’re preparing a last minute meal, what are you going to do?

So what are the best substitutes for horseradish? The best substitutes for horseradish are wasabi root or powder, wasabi paste, hot mustard, ginger, black radish, daikon radish, and horseradish sauce. 

To learn more about what horseradish is and the typical foods it’s used in, why these substitutes work and how to use them, as well as which substitutes work best for items that typically use horseradish, like ribs, gravy, cocktail and bloody marys, read on.

What is horseradish?

Horseradish is a root vegetable that is part of the Brassica family (better known as the mustard family), which also contains wasabi and mustard. It is also related to other vegetables such as cabbage, broccoli, and cauliflower.

It has glossy green leaves, which are edible but rarely used, and a glossy white root, which is the predominantly used part of the plant and is known as “horseradish”.

Horseradish has an extremely pungent and pungent odor and taste ; its flavor is very unique.

The interesting thing about the heat of horseradish is that, unlike hot peppers, horseradish directly affects the nostrils, not the mouth, and the sensation only lasts a few seconds.

It can be so strong that it clears your sinuses and makes you cry. 

Horseradish is native to Eastern European countries such as Hungary, Russia, and Germany.

The root of the plant can be ground up and used like other root vegetables (think ginger root) or mixed with mayonnaise, sour cream, vinegar, and other ingredients to make prepared horseradish or horseradish sauce.

The root can also be mixed to form a paste.

How do you eat horseradish?

Horseradish has a very unique flavor, and it can be quite spicy, but it is a very versatile ingredient. 

Some of the most popular ways to eat horseradish is with ribs or other cuts of red meat, mixed into sauces and sauces like cocktail sauce, or added to drinks like a bloody mary.

It’s also delicious mixed with potatoes, in a roast beef or French dip sandwich, on top of raw oysters, or tossed into salad dressings or sauces for an extra kick.

7 Best Horseradish Substitutes

Sometimes horseradish is not an option, is not available, or may be an allergy for some people. Therefore, you may need to choose a substitute that will still add a spicy touch to your dish or drink.

Keep in mind that what makes horseradish so unique is the fresh and spicy way it clears your sinuses. So when looking at these substitutes, although their flavors will vary, this feature is the most important.

Here are the 7 best substitutes for horseradish:

1. Wasabi root or powder

Wasabi root is very similar to horseradish and even belongs to the same Brassica family.

It has a bright green color, compared to the bright white color of horseradish, and is also made from the root of the plant.

Wasabi root and powder have a similar nasal cleansing effect and it is also quite spicy. However, although it is spicy, it is not as potent as horseradish.

Since it’s not as strong as horseradish, you’ll need to use more of the wasabi root or powder to make it as close to horseradish as possible.

A good rule of thumb is to use about twice the amount of wasabi root or powder.

However, since it’s quite a strong ingredient, give it a quick taste and start slowly adding the wasabi (you can always add more!).

Wasabi root or powder is the closest substitute for traditional horseradish , so it can be used in many different recipes, such as bloody marys or a French dip sandwich.

Keep in mind that while it’s the best substitute, it can sometimes be hard to find. Try searching your local Asian market, as this may be your best chance of locating it.

2. Wasabi paste

Since wasabi root can be hard to find, it may be wise to look for wasabi paste, as it is often found in large grocery stores or even online.

Wasabi paste is bright green in color, and its texture is thick, smooth, and slightly grainy. Wasabi paste is what you would find on your plate at a sushi restaurant and is the form in which most of this seasoning is consumed.

Wasabi paste is known as “Japanese horseradish” because it has a pungent, pungent flavor similar to that of horseradish.

Many times the main ingredient in wasabi paste is actually horseradish , so it makes a great substitute. It’s not very traditional, but it has the same strength as horseradish.

Like wasabi root or powder, you’ll need to use almost double the amount of wasabi paste instead of horseradish.

Some brands tend to be milder than others, so add the wasabi paste a little at a time to make sure you don’t overdo it and your food becomes inedible.

The only downside to wasabi paste is that its bright green color can make the dish you put it in an odd color.

If you are using wasabi paste as a substitute, it would be best to use it when it does not affect the aesthetics of your food.

3. Mustard

Mustard is a versatile food that comes in many different forms, some of which are great substitutes for horseradish. It is a small circular seed that can be bright yellow or dull brown in color and is highly transformable.

The mustard seed plant (which is in the same family as horseradish) can be used on its own in ground form, or it can be made into a variety of condiments such as Dijon mustard, horseradish, or plain yellow mustard. (the kind that tastes great in a hot dog).

Mustard seed has a spicy flavor , making it a great substitute for horseradish.

And what’s better, many different varieties of mustard can be used in its place, so the chances of finding one of these substitutes are high.

ground mustard

Ground mustard is exactly what it sounds like: mustard seeds ground into a fine powder.

It is bright yellow in color and, if consumed in large quantities, can clear the nasal passages just like horseradish or wasabi can.

Since it is a powder, ground mustard may work better in recipes where a powder can be dissolved or cooked.

Spicy/Grainy Mustard

Hot/Grainy Mustard is made from brown mustard seeds, so the color reflects a dull brown.

Depending on the brand, hot/grainy mustard can be mild or contain softened mustard seeds that leave a grainy mouthfeel.

This type of mustard is made with vinegar, and the blend of the sharp flavor of the vinegar and the spicy, peppery profile of the mustard seeds provide a seasoning that can work well in place of horseradish.

Mustard is much less spicy than horseradish (and wasabi), so for it to be really potent, you may have to use more hot mustard than you think. 

Dijon mustard

Dijon mustard has a dull yellow color and its texture is thick but smooth.

Dijon mustard is made by soaking mustard seeds in white wine or another acidic ingredient, making it slightly less spicy than ground mustard seeds or hot grain mustard.

It still has a slightly spicy flavor, but compared to the other types of mustard, it’s quite mild.

If you use dijon mustard as a substitute, be prepared to use a lot of it. 

4. Fresh ginger

Ginger is a root plant similar to horseradish, originating from Southeast Asia. It can be eaten fresh or made into a powder.

The exterior of the plant is light brown in color, which can be easily peeled back to reveal a cream-colored interior.

The texture of fresh ginger can be stringy and a bit wet.

Fresh ginger has a spicy flavor that can clear your nasal passages, but it also has a bit of sweetness to it.

It tends to have a slightly lemony, earthy, and slightly spicy flavor.

If you are using ginger as a substitute, you will need to use a good amount.

However, be careful not to add too much, as the unique ginger flavor will start to take over your plate and could ruin your meal.

You want to use it for its spiciness, but you don’t want to overdo the ginger flavor.

5. Black radish

Black radish is a variety of radish and is actually part of the same family as horseradish.

It has a dark black exterior and a crisp white interior.

The texture is similar to horseradish in that it is crunchy when you bite into it, but it also releases a bit of moisture.

Black radish tastes very similar to horseradish, being sharp, pungent, and acrid.

Most of the spiciness comes from the skin of the black radish; the white meat inside is usually much softer.

So if you want the spiciness to resemble horseradish, be sure to grate the whole vegetable, including the skin.

If you want a lighter flavor and less spiciness, peel the skin and simply use the pulp. But keep in mind that without the black skin it will not have the same nasal cleaning effect.

Black radish can be substituted in a 1:1 ratio for horseradish, making it a good substitute for those who like to follow recipes to the letter.

6. Daikon Radish

Daikon is a winter radish, and like black radish, it is also part of the same family as horseradish.

It is creamy white both inside and out, and its texture is crunchy and brittle, while letting out a small amount of moisture when bitten into it.

The daikon radish is a bit spicy and pungent like the other substitutions, but very mild in comparison. It is also not as spicy as other radish varieties.

If you choose to use daikon radish as a substitute, be prepared to use a lot of it to achieve the same level of heat as horseradish. 

Like the ginger, you need to be careful how much daikon radish you include, as it can take over the flavor of the dish.

7. Horseradish sauce

Listing horseradish sauce might seem like a dodge, but we’ve included it because it’s a very easy condiment to find (compared to fresh horseradish or root). 

Horseradish sauce combines prepared horseradish (which is horseradish mixed with vinegar, salt, and sugar) with different ingredients to make a thick, creamy sauce.

It is usually made with prepared horseradish and sour cream, mayonnaise or cream.

When horseradish root is hard to come by, this alternative sauce can be found at almost any reputable grocery store and works wonderfully as a substitute.

Just keep in mind that it is a cream, so you may have to adjust the amount and the way to incorporate it into the recipe you plan to use.

Related questions

Still need a little help figuring out which horseradish substitute is best for something specific you’re planning to make? No problem!

What is the best substitute for horseradish in cocktail sauce?

Cocktail sauce is a tomato-based sauce that is often served with seafood, such as raw oysters or shrimp cocktail.

It is often mixed with horseradish to give it a pungent, spicy flavor.

So which one should you choose? The best substitute for horseradish in cocktail sauce would be wasabi root, powder, or paste. 

Since wasabi is the closest in flavor to horseradish, and doesn’t have as strong a flavor as ginger, it would work well with tomato-based sauce.

What is the best substitute for horseradish in a Bloody Mary?

A bloody mary is a cocktail made with vodka, tomato juice/cocktail sauce, spices, and seasonings (such as pepper and worcheshire).

Horseradish is often used to give the drink that extra kick it needs.

What swap is perfect for your next weekend brunch? The best substitute for horseradish in a bloody mary would be wasabi root or powder.

The texture of the wasabi will dissolve well into the drink, and its pungent, spicy flavor will elevate the drink just as much as horseradish would.

What is the best substitute for horseradish for short rib?

The rib is a piece of beef that is made by roasting a rib roast.

It is usually brushed with butter and herbs when cooking, and served with potatoes and a separate vegetable.

Traditionally, it is also served with au jus (a thin sauce made from the juices of the meat) and horseradish.

So what is the best horseradish substitute for ribs? Although wasabi comes the closest in flavor, a bright green paste or root can look a little funny on top of the steak.

Therefore, the best substitute for horseradish for rib eye would be a hot/grainy mustard.

The texture, color and spiciness of the vinegar from the hot mustard will go very well with both the meat and the juice that is served.