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It isn’t overly pungent and won’t mask the flavors of the excellent beef dish you’ve prepared.
Elevate prime rib, beef tenderloin, crown roasts, and steaks with Whipped Horseradish Cream. I make this every Christmas as a part of my traditional American feast featuring a Beef Tenderloin Roast. Make this easy condiment in advance for ultimate flavor because a prime cut of beef is so worthy.
Whipped Horseradish Cream is traditionally served alongside crown rib roasts and Beef Wellingtons. It keeps well in the refrigerator for about 2 weeks and only gets better as the flavors marry. This sauce is creamy and acidically balanced by the juice of a fresh lemon, so it isn’t overly pungent and won’t mask the flavors of the excellent beef dish you’ve prepared.
Whipped Horseradish Cream is utterly fantastic for the cold roast beef sandwich, complimented only by the beef, a hearty rye bread, and some thinly sliced red onion.
Whipped Horseradish Cream is a great complement to prime rib, roast beef, and even steak cuts like filet mignon. It is also utterly fantastic for the cold roast beef sandwich, complimented only by the beef, the bread, and some thinly sliced red onion. If you like your horseradish sauce a little more potent, add additional horseradish to taste.
You can purchase jars labeled ‘prepared horseradish’ in the refrigerated section of your grocery store but it’s immeasurably enhanced if you use homemade prepared horseradish from a root in a food processor with some water, vinegar, and salt, but keep in mind homemade is twice as strong as store-bought, so add the horseradish in this case a little at a time to taste.
Ingredients for Whipped Horseradish Cream
1/2 cup heavy cream
1/2 cup sour cream
Beginning with 1/2 cup prepared horseradish, more to taste
2 tablespoons fresh or freeze-dried chives
Juice of one freshly squeezed lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
In a medium bowl, beat heavy cream with a handheld until thickened, but not yet at soft peaks.
Fold in sour cream, horseradish, chives, lemon juice, salt, and pepper. Add additional horseradish to taste. Refrigerate minimally one hour or overnight before using. Keep in airtight container and refrigerate up to two weeks.
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