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Homemade prepared horseradish is subtler than commercial, at least in my experience. It should be used sparingly as it packs a bigger punch. As for how to use it, well, I’ve used it on bratwursts, steaks, fish, as well as in salads, such as beet-apple-walnut salad. Plus I will be making some compound butter and creamy sauces from it later this season. A little goes a long way!
