Horseradish Cream Sauce - To accompany grilled beef or fishTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: A few minutes
Cooking time: None
Refrigeration time: Preferably a few hours
Keeps for: Several days
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:246.7 kcal
Proteins:2.1 g
Fats:25.6 g
Carbohydrate:3.7 g
Fibers:0.2 g
Sugar:1.8 g
Cholesterol:85.2 mg
Sodium:484.9 mg
Calcium:84.3 mg
Energy:108 kcal
Proteins:0.9 g
Fats:11.2 g
Carbohydrate:1.6 g
Fibers:0.1 g
Sugar:0.8 g
Cholesterol:37.3 mg
Sodium:212.3 mg
Calcium:36.9 mg
SIMILAR RECIPES
Horseradish Cream Sauce
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
ml
piece of fresh horseradish root, peeled,
125
ml
sour cream
250
ml
heavy cream (35%)
30
ml
chopped fresh herbs (oregano, rosemary, basil and/or flat leaf parsley)
15
ml
lemon juice, or more to taste
2.5
ml
grated lemon zest
2.5
ml
coarse salt
2.5
ml
freshly ground black pepper
METHOD
- Peel the horseradish root, cut it into 6 mm (1/4") slices; grate finely using a food processor.
- In a bowl, combine the grated horseradish, sour cream, herbs, lemon juice and zest, salt and pepper.
- In another bowl, whip the cream until it holds peaks; gently fold into the preceding horseradish-sour cream mixture to form a light sauce.
- Cover and refrigerate for several hours to allow the flavors to develop.
WINE SUGGESTIONS
Merlot
Sangiovese
Chardonnay
CHEF'S NOTES
Once peeled and grated, horseradish root should be immediately tossed with vinegar or lemon juice to prevent it from oxidizing. It's also important not to use an iron bowl or utensils which will also cause oxidation.
