Start horsing around: 7 extraordinary uses for horseradish

Horseradish is an oft-overlooked ingredient. If you have any left in the fridge (Passover seder, anyone?), try incorporating it into these delicious recipes.

1. To give potato salad more pizzazz and to liven up creamy salad dressings, stir in a few teaspoons of prepared horseradish. This technique is perfect for creamy Italian, ranch, blue cheese or other dressings with a base of sour cream or buttermilk.
2. For a delicious bacon dip, bring 500 millilitres (two cups) sour cream to room temperature. Cook eight to 10 slices of hickory-smoked bacon until crisp and golden, about five minutes. Drain and chop the bacon. In a small bowl, combine the sour cream, the bacon, 30 millilitres (two tablespoons) drained prepared horseradish, two millilitres (1/2 teaspoon) Worcestershire sauce, two millilitres (1/2 teaspoon) salt and one millilitre (1/4 teaspoon) freshly ground black pepper. Cover and chill for 24 hours. Stir and transfer to a serving dish. Garnish with additional crumbled bacon, if you like.
3. To give fish stews and soups a lift, prepared horseradish is the answer. It blends in perfectly and adds a sharp counterpoint to the mild-tasting fish. A dash of hot-pepper sauce doesn't hurt either.
4. To whip up classic cocktail sauce for shrimp or other seafood, combine 150 millilitres (2/3 cup) bottled chili sauce, 15 millilitres (one tablespoon) prepared horseradish, 15 millilitres (one tablespoon) fresh lemon juice and one millilitre (1/4 teaspoon) hot-pepper sauce.
5. For an even easier cocktail sauce, mix together equal parts horseradish and ketchup. If that's too strong, add more ketchup to taste.
6. For a no-fail sauce for roast beef, prime rib and filet mignon, whip 125 millilitres (1/2 cup) cold heavy cream in a chilled bowl until almost stiff. Fold in 45 millilitres (three tablespoons) drained prepared horseradish or 375 millilitres (1 1/2 cups) peeled and grated fresh horseradish, five millilitres (one teaspoon) fresh lemon juice, two millilitres (1/2 teaspoon) grated lemon zest and two millilitres (1/2 teaspoon) salt.
7. To make zestier devilled eggs, hard-cook six eggs. Halve the eggs lengthwise and cut a slice from the bottom of each half so that the eggs sit flat. Remove the yolks and mash them with:

15 ml (1 tbsp) mayonnaise

15 ml (1 tbsp) prepared horseradish

1/2 garlic clove, minced

1 g (1/4 tsp) salt

O.5 g (1/8 tsp) freshly ground black pepper

Mound into the egg white halves and dust with paprika.

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