Horseradish Cream Sauce - To accompany grilled beef or fish Recipe
Horseradish Cream Sauce - To accompany grilled beef or fish
Total time: 1hr to 2hr

Preparation time: A few minutes
Cooking time: None
Refrigeration time: Preferably a few hours
Keeps for: Several days

Difficulty: Easy
Chef's Note

Once peeled and grated, horseradish root should be immediately tossed with vinegar or lemon juice to prevent it from oxidizing. It's also important not to use an iron bowl or utensils which will also cause oxidation.

For 500 ml (2 cups) or about 8-12 servings

- 1 piece of fresh Horseradish root (5 x 3.75 cm / 2 x 1 1/2"), peeled, or 2-3 Tbsp. prepared white horseradish
- 125 ml (1/2 cup) sour cream
- 250 ml (1 cup) heavy cream (35%)
- 2 tbsp. chopped fresh herbs (oregano, rosemary, basil and/or flat-leaf parsley)
- 1 tbsp. lemon juice, or more to taste
- 1/2 tsp. grated lemon zest
- 1/2 tsp. coarse salt
- 1/2 tsp. freshly ground black pepper
  1. Peel the horseradish root, cut it into 6 mm (1/4") slices; grate finely using a food processor.
  2. In a bowl, combine the grated horseradish, sour cream, herbs, lemon juice and zest, salt and pepper.
  3. In another bowl, whip the cream until it holds peaks; gently fold into the preceding horseradish-sour cream mixture to form a light sauce.
  4. Cover and refrigerate for several hours to allow the flavors to develop.
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