Horseradish Cream

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About


  • 2 tablespoons finely minced white onion
  • 5 to 6 tablespoons grated or chopped horseradish
  • 3 to 4


Puree the horseradish with the vinegar in a food processor. Transfer to a mixing bowl, add the remaining ingredients, and stir until blended. Use more horseradish if you like a fairly zingy sauce. This should make enough sauce for 2 pounds smoked trout, 6 beef filets, or 6 servings of roast beef.