Ingredients
- 3/4 cup freshly grated horseradish or bottled, if not prepared with cream
- 3 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- 1 1/2 cups heavy cream
- Salt and white pepper
Directions
In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
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By mismax
Richardson, TX
on July 04, 2011
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This is now our go-to horseradish sauce.
By jamie123_11968400
kg, 86
on July 05, 2009
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Very simple, much like others, consistent and reliable. Regarding the one star posting- fresh horseradish can be very bitter if the core gets grated into the recipe. Discard any green spots or fibrous core pieces from your root before grating into the recipe. I suspect this is what happened if the result was sour and bitter. I've grown horseradish many times.
Adding the horseradish last and limiting its cooking time will produce a spicier more pungent horseradish taste for die hard fans. Otherwise, cook longer and add horserdish earlier for a creamier more mild taste.
By terrypredmore5_...
bellefontaine, OH
on December 25, 2008
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I HAVE MADE MANY HORSERADISH SAUCES OVER THE YEARS, THIS WAS JUST BAD! SOUR AND BITTER.
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