Horseradish Cream

Name: Horseradish Cream
Yield: Makes about 1 cup/240 ml
Ingredients: ½ tsp. kosher or fine sea salt; 1 cup/240 ml. sour cream; ¼ cup/55 g lightly packed grated horseradish, plus more if desired; 1 tsp. Dijon mustard; 1 tsp. fresh lemon juice

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Count me in as a horseradish lover and connoisseur. No bottled stuff for me. I make my own horseradish cream, and here am offering up my all-time favorite recipe. You can vary the pungency by increasing or reducing the amount of horseradish. Serve this with roast beef, poached salmon, and even spoon it over a baked potato.

Ingredients

1 cup/240 ml. sour cream
¼ cup/55 g</

Sauce
Gluten-free
Vegetarian

Method

In a small bowl, combine the sour cream, horseradish, lemon juice, mustard, and salt and mix well. Taste and adjust the seasoning, and add more horseradish if desired. Cover and refrigerate for at least 1 hour to allow the flavors to meld. It will keep for up to 3 days in the refrigerator.