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Horseradish Cream

By Serena Bass

4.3

(11)

Recipe information

  • Yield

    Makes 3/4 cup

Ingredients

1/3 cup freshly grated horseradish
1 teaspoon tarragon or white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream, softly whipped

Preparation

  1. Use a microplane grater to grate the very fibrous horseradish, then mix the horseradish with the vinegar to keep the flavor from dissipating. Add the mustard, salt, and pepper, mix again; then fold into the whipped cream.

Serena, Food & Stories Stewart, Tabori & Chang
TagsSauceHorseradishHerbs & SpicesGluten FreeVegetarianQuickEasy5 Ingredients or FewerNo-CookCookbooks
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