Horseradish Cream (Cold)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 tablesp. grated horseradish
  • 1 tablesp. wine vinegar or lemon juice
  • 2


Mix all ingredients except the cream. Half-whip the cream, i.e. until the trail of the whisk just shows on the surface. Lightly fold the horseradish mixture into the cream. Serve the sauce very cold. It may be chilled in a refrigerator and served semi-solid.

Serve with beef.