Add horseradish powder to any sauce and give it a sharp zippy flavor.
The volatile oils which give horseradish its pungent nature are quite similar to those found in mustard. When you cook horseradish, these oils evaporate, reducing the bite. This is why you normally see horseradish used in uncooked sauces.
For a thick, sharp horseradish sauce, mix 1 part powder with 3 parts water. For more of a sauce, thin out with yogurt, lemon juice or vinegar. For cocktail dipping sauce, add 2 tablespoons horseradish powder to 1 cup catsup. For a really hot mustard sauce, mix it with Oriental mustard powder and vinegar. Sprinkle this in Bloody Marys for a real eye-opener!