Robust Whipped Horseradish Cream
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Eyes widen, mouths water – the moment you offer Whipped Horseradish Cream is the moment your snacks go from mundane to magnificent! This underrated ‘spoonful of zing’ is every party host’s best kept secret!
Imagine a sauce so divine it exceeds the talk of your Christmas Dinner Beef Tenderloin Roast. Yes, I am talking about none other than my luxurious Whipped Horseradish Cream, a sauce that’ll make your roast beef sing! A staple of German cuisine, Horseradish cream sauce or ‘horsey sauce’ has been a favorite accompaniment to meats like prime rib and beef tenderloin. It’s also surprisingly delicious with glazed ham or a colossal leftover beef tenderloin sandwich. I even spoon it over my baked potato!
Sauce Albert, named after Prince Albert, husband of Queen Victoria, is a testament to the longstanding German (and British!) love affair with horseradish. Originating in the Victorian era, this sauce blends the sharpness of horseradish with the richness of cream, much like this Whipped Horseradish Cream recipe, which is known in my home for its compatibility with beef dishes.
Why You’ll Love This Recipe!
· Pungent Interplay of Flavors – raw horseradish’s kick is masterfully harnessed the moment the cream balances it.
· Perfectly Versatile Condiment – stays perfect for up to 8 days refrigerated, transforming everyday roast beef and ham sandwiches into unadulterated verve.
· Naturally Gluten-free and Easily Adaptable to Low-carb and Keto Diets – ensuring everyone at your table can enjoy its bold, creamy goodness.
Whipped Horseradish Cream Ingredients
The ingredients for this Whipped Horseradish Cream, including fresh horseradish, sour cream, and heavy cream, are simple, fresh, and easily found at your local grocery store.
- Prepared Horseradish – offers a robust flavor ideal for enhancing sauces.
- Heavy Cream – For richness and to achieve lofty stiff peaks necessary for this recipe when whipped.
- Fresh Chives – the perfect accompaniment to horseradish.
- Sour Cream – Creates a tangy base.
- Lemon Juice – Use fresh; brightens the horseradish like nothing else.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
When making substitutions or omissions, texture and flavor may change.
- Wasabi or Fresh Horseradish Root may be grated and used in lieu of jarred horseradish, offering an authentic bite.
- Whipping Cream is a good substitute for heavy cream if required.
- Crème Fraîche may be used in lieu of sour cream.
- Dijon Mustard – Adds subtle heat.
Can Horseradish Sauce be Made Ahead?
Making this creamy horseradish sauce recipe in advance allows the flavors to intensify, resulting in a more rounded, robust, and creamy taste, perfect for your roast beef dinner! Assemble 12 hours in advance for the sharpest horseradish flavor when it’s time to serve.
Step By Step Instructions
Tip: Use White Pepper
Using white pepper in this sauce provides a less assertive heat compared to black pepper, complementing the horseradish’s punch without overpowering it.
Combine the Ingredients
Step 1. To a large bowl, add 1/2 cup prepared horseradish or freshly grated horseradish root, 1/2 cup sour cream, 2 tablespoons fresh chives, 2 tablespoons fresh lemon juice, and a pinch of kosher salt and black or white pepper. Optional, but for added ‘subtle heat,’ add 1 teaspoon Dijon mustard. (Image 1)
Step 2. Gently but thoroughly stir the horseradish mixture together. You are going for a very runny but smooth sour cream appearance. (Image 2)
Fold In the Cream
Step 3. In a medium bowl, beat 1/2 cup of heavy cream with a handheld electric mixer until thickened, halfway between soft and stiff peaks. (Image 3)
Step 4. Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. (Image 4)
Taste for Seasoning
Step 5. Taste the mixture. If required, add additional horseradish to taste. Be mindful that the mixture will strengthen as it sits so taste again just before serving and adjust if necessary. (Image 5)
Step 6. Pour into a serving bowl until ready to serve. Pass with a shallow and lightweight table ladle. (Image 6)
How to Serve Horseradish Cream
Presentation
This creamy sauce is a perfect match for red meats like roast beef, prime rib, and beef tenderloin, elevating regardless of a festive Christmas dinner or a relaxed get-together. It shines as a flavorful topper for crostini, a rich spread for roast beef sandwiches, and an unexpected savory vegetable dip!
Wine and Beer Pairings
For drinks, a full-bodied red wine like Cabernet Sauvignon or a robust Ale enhances this homemade horseradish sauce recipe, particularly its spicy character.
Jenny’s Recipe Pro Tips
- Chill your bowl and beaters for fluffier peaks of cream.
- Taste and adjust – Gradually add horseradish to control the heat level.
- Let the sauce rest in the refrigerator for at least one hour, preferably two, before serving for intensified flavors.
- When drizzling over crostini, serve with fig preserves or tangerine jam for a sweet counterbalance.
Recipe FAQs
Up to a week in an airtight container.
Yes! As the National Horseradish Council folks like to say, ‘Keep it cold to keep it hot!’ Freeze for up to 3 months.
It’s a great addition to vegetarian dishes like grilled vegetables and veggie burgers.
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After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.
Robust Whipped Horseradish Cream
Ingredients
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup horseradish (more to taste)
- 2 tablespoons chives fresh; chopped fine
- 2 tablespoons lemon juice fresh
- Kosher salt to taste
- ground black pepper to taste
Instructions
- In a large bowl, whisk together sour cream, prepared horseradish, chives, lemon juice, salt, and pepper.
- In a separate medium-sized bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at stiff peaks.
- Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. Taste the mixture. If required, add additional horseradish to taste.
- Refrigerate at least 2 hours for flavor to develop, and up to 12 hours before serving.
Notes
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
This was excellent. Easy recipe to follow and make. Perfect complement to the beef tenderloin.
Kate, thanks for commenting on this recipe. Folks play up the stars of the holiday table like the tenderloin, but often forget the important supporting cast like this sauce. I too, made the beef tenderloin along with the horseradish cream, and am SOOOO LOOKING FORWARD to leftover tenderloin French dips with this sauce as a base for the sandwiches. In fact, a family member just left the house on a mission to go grab big torpedo rolls so we can get busy 🙂 x – Jenny