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A bowl of horseradish cream on a wooden board with a spoon resting inside and a bunch of chives lying beside the bowl.
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4.86 / 7 votes

Horseradish Cream

This horseradish cream has so much more flavor than the stuff you buy in a jar. Fresh horseradish is fiery in a much different way than the preserved stuff and the addition of tangy cream rounds out the dish.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments
Cuisine: Jewish
Servings: 16 tablespoons
Calories: 31

Ingredients

  • 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 fresh chives, (optional)
  • Kosher salt, to taste
US - Metric

Instructions

  • 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.)

Nutrition

Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 20mg | Fiber: 0.1g | Sugar: 1g