Preparation info
  • Makes

    350 ml

    • Difficulty


    • Ready in

      5 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About


  • 200 ml cream
  • freshly juiced horseradish
  • 1 tbsp ap


Lightly whip the cream, then add the horseradish juice and vinegar and season with the salt. Transfer to a bowl and cover with the grated horseradish. (Recipe from Mia Christiansen, Barr restaurant.)