Love this recipe, but I have to chime in with our current favorite for serving with roasted potatoes, steaks, etc. No recipe per se, but it‘s roughly 2 parts sour cream, 1 part mayo, up to 1 part horseradish (ymmv), salt, white pepper, and vinegar to taste. Not as “clean,“ but hard to stop eating!

You’re right to point that out, and I’m pretty sure late summer is not the best time to harvest it. This stuff is pretty crazy though… hotter than any batch I’ve made/brand I’ve tried. The label does not mention oils or extracts. Maybe there’s a special processing technique?

We have been craving horseradish too. Last weekend, we impulsively drove down the Columbia River Gorge with one purpose: acquire a jar of insanely hot “Exit 44” horseradish in Cascade Locks. We often grate up horseradish from our garden but it’s just not as hot. I think they’re using an extract (?)