Horseradish Cream
This is a condiment that demands fresh ingredients to work. Use real horseradish root, not the jarred variety suspended in vinegar, as you need the raw, volatile oils to achieve the correct texture and bite.
The fresher the root, the sharper the sting.
Select a firm, heavy root without soft spots. Keep your cream chilled until the moment you begin whipping to ensure it holds a light, airy structure.
- Microplane or fine grater
- Balloon whisk
- Mixing bowl
What goes in.
- 1 cupheavy whipping cream, chilled
- 3 tbspfresh horseradish root, finely grated
- 1 tspfresh lemon juice
- 1/2 tspkosher salt
- 1/4 tspwhite pepper
Stop at soft peaks
Do not whip the cream into stiff peaks or butter. You want a consistency similar to Greek yogurt so it coats food rather than sitting on top as a solid mound.
The method.
Prepare the horseradish
Peel the outer skin of the horseradish root. Grate it using the finest side of your grater until you have three loose tablespoons.
Whip the cream
Pour the cold cream into a chilled bowl. Whisk steadily until the cream thickens and forms soft, billowing peaks that slump over when you lift the whisk.
Fold and season
Gently fold in the grated horseradish, lemon juice, salt, and white pepper. Taste immediately and add a pinch more salt if the heat feels unbalanced.
Other turns to take.
Herbed Cream
Fold in one tablespoon of finely minced fresh chives or dill for a brighter profile.
Spicier Version
Increase the grated horseradish to four tablespoons if you prefer a significantly sharper sinus kick.
When it doesn't go to plan.
Cover the bowl tightly and chill for 30 minutes before serving; this allows the flavors to integrate.
If the horseradish releases too much liquid during grating, pat it dry with a paper towel before adding it to the cream.
Use a fine Microplane to grate the root; larger shards of horseradish can be unpleasant to chew.
The ones that keep coming up.
Can I use store-bought horseradish from a jar?
Only if it is labeled 'prepared horseradish' in vinegar. Drain it thoroughly through a fine-mesh sieve first, or the vinegar will break the cream and turn it into a watery soup.
How long will this last in the fridge?
Consume it within 24 hours. The heat from the horseradish will dissipate, and the dairy may begin to separate if left too long.