Making Horseradish Cream
The secret to a proper horseradish cream is the timing of the grating. Fresh root loses its volatile punch within minutes of being exposed to air, so you must grate it directly into your bowl to capture the volatile oils.
Use fresh, firm roots.
Check that your horseradish root is firm and free of soft spots. If the root is old or dry, the resulting sauce will lack the necessary kick.
- Microplane or fine-tooth grater
- Mixing bowl
- Whisk or hand mixer
What goes in.
- 3 ozfresh horseradish root, peeled
- 1 cupheavy whipping cream, chilled
- 1 tspwhite wine vinegar or fresh lemon juice
- 1/2 tspkosher salt
Control the viscosity
Stop whisking as soon as the cream holds a soft, billowing shape. If you whip past this stage, the fat will begin to separate, turning the sauce grainy.
The method.
Prep the root
Peel the outer skin of the horseradish root with a vegetable peeler until you reach the pale, fibrous interior.
Grate
Using the finest side of your grater, turn the root into a fine, wet mash directly into your mixing bowl. Aim for about two tablespoons of grated material.
Season
Stir the salt and vinegar into the grated horseradish. The acid acts as a stabilizer for the heat.
Whip
Pour in the cold heavy cream. Whisk steadily until the mixture thickens and leaves soft trails behind the whisk.
Other turns to take.
Herbed Cream
Fold in a tablespoon of finely minced chives or fresh parsley at the very end to add color and brightness.
Dijon Variation
Whisk in a half-teaspoon of Dijon mustard for an added layer of complexity and a slightly yellow hue.
When it doesn't go to plan.
Keep your bowl and cream ice-cold to help the emulsion hold.
Wear goggles if you are sensitive to the volatile vapors released when grating the root.
Serve immediately; the mixture will deflate and lose its bright bite if left to sit for more than an hour.
The ones that keep coming up.
Can I use jarred horseradish?
You can, but the texture will be thinner and the flavor significantly milder. Drain the jarred horseradish thoroughly before adding to the cream.
How do I fix the sauce if it gets too thick?
Whisk in a teaspoon of cold heavy cream or milk one drop at a time until the desired consistency returns.
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