Making Horseradish Cream
Horseradish cream is a simple emulsion of freshly grated horseradish, heavy cream, and a sharp acid, whipped until it reaches the consistency of soft peaks. The heat of the root provides the structure, while the cream tempers the pungency to create a versatile accompaniment for roast meats and smoked fish.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 3 oz fresh horseradish root, peeled
- 1 cup heavy whipping cream, chilled
- 1 tsp white wine vinegar or fresh lemon juice
- 1/2 tsp kosher salt
Step by step
Prep the root
Peel the outer skin of the horseradish root with a vegetable peeler until you reach the pale, fibrous interior.
Grate
Using the finest side of your grater, turn the root into a fine, wet mash directly into your mixing bowl. Aim for about two tablespoons of grated material.
Season
Stir the salt and vinegar into the grated horseradish. The acid acts as a stabilizer for the heat.
Whip
Pour in the cold heavy cream. Whisk steadily until the mixture thickens and leaves soft trails behind the whisk.
Questions people ask
Can I use jarred horseradish?
You can, but the texture will be thinner and the flavor significantly milder. Drain the jarred horseradish thoroughly before adding to the cream.
How do I fix the sauce if it gets too thick?
Whisk in a teaspoon of cold heavy cream or milk one drop at a time until the desired consistency returns.
Tips
- Keep your bowl and cream ice-cold to help the emulsion hold.
- Wear goggles if you are sensitive to the volatile vapors released when grating the root.
- Serve immediately; the mixture will deflate and lose its bright bite if left to sit for more than an hour.
Variations
- Herbed Cream: Fold in a tablespoon of finely minced chives or fresh parsley at the very end to add color and brightness.
- Dijon Variation: Whisk in a half-teaspoon of Dijon mustard for an added layer of complexity and a slightly yellow hue.