Horseradish Cream
Simple Recipes Easter Recipes Lacto-Ovo Vegetarian Recipes Yogurt Sauces and Salsa
An excellent sauce, very elegant because it's in the form of a mousse. It's ideal for beef, ham (how about Easter boiled ham?), marinated or smoked salmon, frankfurters, potato salad, coleslaw, etc. I prepared it for boiled beef from beef soup.
I used the Olympia brand horseradish because it doesn't contain vinegar. You can see a photo of the jar here (second small photo at the bottom). This time it was much stronger and spicier than the one I used for the potato cream soup. I don't know if the difference between jars is normal or if last time it was just a coincidence that it was so mild (I liked it that way too). I'll see with the next jars...
If you have good recipes for horseradish cream or sauce, please share them with me. I'm a beginner with horseradish.
Ingredients
60 g horseradish (prepared, from jar)
100 g plain yogurt
4 teaspoons honey
3 teaspoons mustard
3 teaspoons lemon juice
100 ml heavy cream (for whipping)
ground black pepper
How to prepare horseradish cream
- Mix the horseradish with honey, yogurt, mustard, a little ground pepper and lemon juice. Optionally, you can add chopped tarragon.
- Whip the cold heavy cream until it holds stiff peaks.
- Fold the whipped cream into the horseradish sauce in three additions, gently mixing with a whisk until incorporated. Add salt if needed.
