Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

Top Recipes

  1. Horseradish Balsamic Vinaigrette

    Horseradish Balsamic Vinaigrette

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  2. Jalapeno Poppers

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  3. Bloody Mary Pasta Salad

    Bloody Mary Pasta Salad

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  4. Summer Fruit Toss

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  5. Roasted Carrots

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  6. Chickpea, Feta, and Herb-Stuffed Peppers

    Chickpea, Feta, and Herb-Stuffed Peppers

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  7. Cheesy Spinach, Artichoke & Bacon Horseradish Dip

    Cheesy Spinach, Artichoke & Bacon Horseradish Dip

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  8. Honey Mustard Grilled Chicken

    Honey Mustard Grilled Chicken

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  9. Beet Horseradish Vinaigrette

    Beet Horseradish Vinaigrette

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  10. Chipotle Barbecue Glaze

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  11. Chicken Strips

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  12. Cheesy Squash Spirals

    Cheesy Squash Spirals

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Featured Recipe

Homemade Shrimp Cocktail

  • Horseradish Sauce

Homemade Shrimp Cocktail

  • 6 to 8 cups water
  • 2 tablespoons kosher salt
  • 1 lemon (reserve 1 teaspoon of juice for sauce)
  • 2 pounds frozen medium or large shrimp in shell



  • 3/4 cup + 1 tablespoon ketchup
  • 3 tablespoons Silver Spring Foods Horseradish Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  1. Add water, salt, and a lemon cut in half to a large pot. Bring the mixture to a boil, then add frozen shrimp. Let cook for a few minutes, about 2-3 minutes, stirring occasionally, until the shrimp are cooked through and pink. Then either remove the shrimp from hot water and rinse with cold water, or add ice to the pot to cool it down and keep the shrimp from continuing to cook.
  2. Let shrimp cool enough to handle, then drain water, if not already done. Peel and devein the shrimp, leaving the tails intact.
  3. For the cocktail sauce, whisk the ingredients together until combined. Store sauce and shrimp in the refrigerator until ready to serve.


NOTES: Shrimp and sauce can be made up to 24 hours in advance and refrigerated until serving.

Serves: 8

Recipe courtesy: | Recipe and photo created by Melanie Holding of FabulesslyFrugal