What can I serve with Horseradish Cream?
A little dollop of this horseradish cream goes with (almost) anything savory, we’ve decided. Literally. Especially roast meats. Of course, when keeping kosher, you want to shy away from serving this dairy-based sauce with roasts or meat of any sort. But even during Passover you can dip matzoh in it! Our testers also found the sauce to be quite nice with baked potatoes, broccoli, grilled cheese and tomato sandwiches, deviled eggs, crudités—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.
- Quick Glance
- 5 M
- 5 M
- Makes about 1 cup
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.)
Recipe Testers' Reviews
If you like horseradish and cream, you will LOVE this recipe! It's a straightforward, easy, uncomplicated, fantastic recipe for horseradish cream. We tried this with beef and it was A+. Then on to some baked potatoes and it was also A+. Mixed in with some stir-fried broccoli and it, too, was A+. A spoonful just by itself? You guessed it. A+. What can I say? I would wager this would even be good on hot wings or chocolate fudge. I'm thinking of trying it in a martini tomorrow. Yes, you will want to make this many times, and it will probably only get better each time. A+ for sure.
P.S. I just made this a second time, except with crème fraîche this time. What can I say? Bingo again. This is just so good, made with either sort of dairy. I think that with the sour cream, it has a little more depth of flavor and a certain sweetness bordering blandly sweet. With the crème fraîche, it hits the tongue with a little more "thin" feel to it. It's also better with the crème fraîche if you let it sit in the fridge for about 24 hours—it doesn't seem to separate as much during refrigeration as when made with the sour cream. I can see that this recipe will rival the one for the Green Goddess Dip Goodness of a few seasons ago. I already know it's great on rib eye, baked potatoes, Triscuits, carrot sticks. Tonight I am going in for the kill—a burger and some cabbage slaw. I'd expect that this will become my base for almost any dip or salad dressing when I want to really impress my guests—or myself! I think this stuff would be good on just about anything—even brownies!
I vow here and now to never buy creamed horseradish ever again. I didn't really care much for horseradish until now, preferring to only have it if we were having a prime rib roast. But this horseradish cream is so easy, fresh, mild, and delicious, I never realized how good it could be. The hardest part was finding horseradish root in the store. Then just 5 minutes of grating and mixing was all it took to put it together. I opted to add chives for a little brightness. We served this with some very nice T-bone steaks and, since the recipe makes 1 cup horseradish cream, I have enough left to go with the pork roast I plan to serve for tomorrow. I used 1/4 cup grated horseradish root, and I think the only change I'd make is to add more, perhaps as much as another 1/4 cup, for a little more punch.