Horseradish Cream Sauce

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 1/2 cups
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1 tablespoon olive oil

1 large shallot, finely chopped 

1 clove garlic, finely chopped 

1 cup heavy cream 

1/4 to 2/3 cup finely grated horseradish (see Cook's Note) 

1 tablespoon chopped fresh dill 

2 tablespoons lemon juice 

Kosher salt


  1. Heat the olive oil in a medium saucepan or skillet over medium heat. Add the shallots and sweat until translucent. Add the garlic and cook, stirring, for 1 minute. Add the heavy cream and reduce about 5 minutes. Stir in the horseradish and dill, take off the heat and finish with the lemon juice. Add salt to taste.
  2. Use as desired; we recommend using it to cook or finish fish such as salmon.

Cook’s Note

Use the smaller amount of horseradish if you want just a hint of it, and the larger amount if you want a bold horseradish flavor.

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