I learned recently that a lot of what is sold as "wasabi" is actually made with horseradish instead. I'm a huge fan of horseradish sauce on roast beef.

Mmm, horseradish. My grandparents used to grow a crop in their garden; it's pretty much growing wild throughout their yard now.

The way they always prepared it was to simply grind it up and add a little vinegar (white? I don't know), and jar it. Much stronger than any fancy-pants sauce! :)

I make a similar sauce minus the mayonnaise but add a touch of lemon juice for freshness. Great with Christmas Beef Tenderloin dinner.

Speaking of horseradish and beef: A friend used to make this pot roast on New Year’s Day. Her addition of horseradish is genius--raises pedestrian pot roast to the food of kings. (This recipe is adapted somewhat from her original.)

Suzanne’s Pot Roast
3-4-pound chuck, shoulder, top or bottom round, brisket, blade or rump (in general order of preference)
Rub meat with garlic and dust with flour. Heat 2Tbs oil in a heavy dutch oven and brown meat all over, careful not to scorch. (Don’t worry about browned bits on pan, though.) When meat is half-browned, add
1 carrot, chopped
1 rib celery, diced
1 small white turnip, diced (opt.)
¼ c chopped green pepper (opt.)
When meat is browned, spoon off excess fat, add 1½ c boiling meat stock, ½ c red wine, 1 bay leaf; 1 onion stuck with 3 cloves. Cover and bake 300-325 degrees in oven for 2 hours (or simmer on stove), turning several times and adding more stock if needed. When done, turn roast onto platter and keep warm. Strain broth and vegetables, pressing cooked veggies through strainer into broth. Season this gravy to taste with salt and pepper; stir in lots of horseradish and sour cream. Serve gravy separately.

If you've never made your own fresh horseradish, you're missing out! Peel the root, cut it into chunks, put it in the food processor, open all the windows (your eyes will water), and process until it's the consistency you want. Add a bit of salt, just a smidge of sugar, a bit of white vinegar and refrigerate. It will
get a bit stronger as it sits. My dad got me hooked on horseradish when I was about 9 or 10 -- great bread, leftover beef roast sliced thinly and piled on, dijon mustard, thickly sliced tomatoes, freshly ground pepper, thinly sliced red onion and lots of horseradish. Yummm!

Perfect! Easy and delicious. Love that horsey sauce. Happy to find this recipe. Thanx!
p.s.---I used a little extra horseradish--I like the bite!

Great texture, but a little bitter, not finger lick'in good.

That would be the horseradish. It should give a kick. ~Elise

Great sauce! It tasted just like my favorite steakhouse sauce and went perfectly with the steak! I will definately use this again! Thanks for sharing this recipe!

You've done it again! I was in dire need of a tastey horseradish sauce for Christmas and Elise, you saved the day! You saved me hours of Google searching and everyone LOVED this sauce with the standing rib roast. "He" said, "Let's have this again with ham at Easter!" You betcha!