Classic Horseradish Cream Sauce
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes, plus 30 minutes chilling
Yield
Serves 16 to 20 (Makes about 1 cup)
Ingredients
½ cup heavy cream ½ cup prepared horseradish 1 teaspoon table salt ⅛ teaspoon ground black pepper
Instructions
- Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.
Time
10 minutes, plus 30 minutes chillingYield
Serves 16 to 20 (Makes about 1 cup)Ingredients
½ cup heavy cream
½ cup prepared horseradish
1 teaspoon table salt
⅛ teaspoon ground black pepper
Ingredients
½ cup heavy cream
½ cup prepared horseradish
1 teaspoon table salt
⅛ teaspoon ground black pepper
Ingredients
½ cup heavy cream
½ cup prepared horseradish
1 teaspoon table salt
⅛ teaspoon ground black pepper
Why This Recipe Works
In this classic accompaniment to prime rib and other roasts, we used a one-to-one ratio of prepared horseradish to heavy cream to ensure that the sauce had a vibrant pungency. Whisking the cream just until thickened before folding in the horseradish gave the condiment a beautifully lush consistency.
Instructions
- Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.
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