Horseradish Juice Soured Cream

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) horseradish root
  • 200 g (7 oz) crème fraîche
  • 100 ml ( fl oz) pure cream (35% fat)
  • sea salt


Peel the horseradish root and put it through a juicer: this should yield about 25 ml (1 fl oz) of juice. In a bowl, combine the crème fraîche and cream with a pinch of salt. Mix in the horseradish juice. If your horseradish is not particularly strong, you can gradually mix in more juice to taste. The cream should have a strong flavour but not be too overpowering.