To give potato salad more pizzazz, stir in a few tsp. prepared horseradish.

To liven up creamy salad dressings, stir in a tsp. prepared horseradish. This technique is perfect for creamy Italian, ranch, blue cheese, or other dressings with a base of sour cream or buttermilk.

For a delicious bacon dip, bring 2 C. sour cream to room temperature. Cook 8 to 10 slices of hickory-smoked bacon until crisp and golden, about 5 minutes. Drain and chop the bacon. In a small bowl, combine the sour cream, the bacon, 2 tsp. drained prepared horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt, and 1/4 tsp. 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.

To make zestier deviled eggs, hard cook 6 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:

1 tsp. mayonnaise
1 tsp. prepared horseradish
1/2 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Mound into the egg white halves and dust with paprika.

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.

To whip up classic cocktail sauce for shrimp or other seafood, combine 2/3 C. bottled chili sauce, 1 tsp. prepared horseradish, 1 tsp. fresh lemon juice, and 1/4 tsp. hot-pepper sauce.

For an even easier cocktail sauce, mix together equal parts horseradish and ketchup. If that’s too strong, add more ketchup to taste.

For a no-fail sauce for roast beef, prime rib, and filet mignon, whip 1/2 C. cold heavy cream in a chilled bowl until almost stiff. Fold in 3 tsp. drained prepared horseradish or 1 1/2 tsp. peeled and grated fresh horseradish, 1 tsp. fresh lemon juice, 1/2 tsp. grated lemon zest, and 1/2 tsp. salt.