To me, when making horseradish cream there’s no point in using horseradish unless it’s fresh. I never even saw prepared horseradish before I came to America. The stuff in a jar has absolutely no flavor at all. [Editor’s Note: That last comment sounds sorta harsh, but you gotta admit, there’s some truth there.]–Cathal Armstrong
LC Goes With (Almost) Anything Note
A little dollop of this horseradish cream goes with (almost) anything savory, we’ve decided. Literally. Our testers found it to be quite quite lovely with matzoh, roast beef, baked potatoes, broccoli, lamb, grilled cheese and tomato sandwiches, deviled eggs, crudités, pork roast—and that’s just a partial list. We hear they’re every considering slathering it on brownies and stirring it into martinis. Go on, try to find something it doesn’t work with. Dare you. Oh, and remember, lest you suddenly fancy yourself a horseradish connoisseur while putting this little number together, that you can always add more horseradish later, but you can’t take it away once you’ve added it. If this is the first time you’ve encountered fresh horseradish, just approach it with love in your heart and a sturdy vegetable peeler. (Or, if the wrinkly skin is particularly knobby or tough, grab a sharp paring knife, which will also do the trick.) Then simply grate the peeled root using a grater or a Microplane—coarsely or finely, it matters little.
Horseradish Cream Recipe
- Quick Glance
- 5 M
- 5 M
- Makes about 1 cup
- 1/4 to 1/2 cup grated fresh horseradish, or more to taste
- 1 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped chives (optional)
- Kosher salt, to taste
- 1. In a small bowl, whisk together 1/4 cup grated horseradish, the crème fraîche or sour cream, lemon juice, and chives, if using, until combined. Season with salt and, if desired, up to 1/4 cup more horseradish to taste. (You can cover and refrigerate the horseradish cream for up to 3 days. You may need to stir the sauce to recombine before serving.)
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Horseradish Cream Recipe © 2014 Cathal Armstrong and David Hagedorn. Photo © 2014 Scott Suchman. All rights reserved.
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