Whipped Horseradish Cream
Elevate prime rib, beef tenderloin, crown roasts, and steaks with this easy to make at home Whipped Horseradish Cream.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Horseradish cream is referenced by a few different names including horseradish sauce as well as Sauce Albert. As such, horseradish cream is NOT the same as prepared horseradish, however prepared horseradish is an ingredient in horseradish cream. Do I have you thoroughly confused?
Prepared horseradish is literally grated horseradish root blended with both vinegar and salt. It is dense, fragrant (not like roses!), and packs a bite.
Horseradish cream, horseradish sauce, and Sauce Albert combine that basic prepared horseradish with some measurements of heavy cream, sour cream, or mayonnaise which makes it considerably more mild in flavor. Some methods even call for the addition of egg yolks or olive oil to emulsify.
I am frequently asked for my horseradish mayonnaise recipe, so much so that I have written this short post on this celebrated condiment.
Horseradish is best friends with beef, and I mean to say practically all cuts and however it’s prepared or sliced.
You will often see it on menus at steak houses as a condiment to prime rib and filet mignon. I can also attest to it being genius atop roast beef sandwiches.
Whipped Horseradish Cream
I make this creamy horseradish sauce every Christmas as a part of my traditional American feast featuring a Beef Tenderloin Roast. This recipe involves two additional steps of both whipping heavy cream, then folding it into prepared horseradish to yield what I consider to be among the best horseradish sauces out there.
Restaurant chefs know all about this magic bullet. It is one seriously good thing that can be whipped together in a small bowl in just about 20 minutes. However, 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, Wellingtons, tenderloin, and even French fries. It keeps well in the refrigerator for about 2 weeks and makes the perfect condiment as it sits, and the flavors marry.
This delicious sauce is creamy and acidically balanced by the juice of a single fresh lemon. It isn’t overly pungent and won’t mask the flavors of the excellent beef dish you’ve prepared.
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 fresh horseradish root.
This “homemade kick of heat” is twice as strong as store-bought, so if you’re not familiar with fresh, just go buy a jar of the already prepared. Always add the horseradish a little at a time and taste after each addition.
Do You Have All You Need to Prepare Whipped Horseradish Cream? Check The List!
- heavy cream
- sour cream
- prepared horseradish
- fresh chives or freeze-dried chives – I use both
- juice of a lemon
- Kosher salt
- black pepper
How This Recipe Came About…
In my prelude, I referenced ‘Sauce Albert.’ This sauce is used primarily in British cuisine. It is commonly believed to be named after Prince Albert, Queen Victoria’s prince consort. It is chiefly served alongside beef to enhance the flavor.
Its makeup is simple; grated horseradish in a clear bouillon that is thickened with cream and egg yolks, then spiced with a little prepared Dijon mustard diluted in vinegar.
How Far in Advance Should Whipped Horseradish Cream Be Prepared?
Yes, this sauce is a great way to elevate beef dishes, but it also makes a great topping for French fries, baked potatoes, and cold sandwiches. My Ukranian grandmother also used big spoonfuls of this in her homemade salad dressings.
The thing is, despite being altogether tasty once made, it gets DOWNRIGHT AMAZING if given a few hours for the flavors to come together. Just like everything, you cannot rush perfection.
Because the end results for this method yield a lofty and airy cream, you’d think that resting it for any length of time would result in air loss, less loft, and end up just a dense, rich mayonnaise. Not true.
I make this sauce late-morning on the day I plan to serve any of my favorite dishes. I give it between 4 and 6 hours for the flavors to marry, the thickness to set, and the cream to become thoroughly chilled. Assembling it in advance is the perfect way to ensure these three attributes you want in this simple recipe are met.
How to Make Whipped Horseradish Cream?
Before I embark, allow me to say this is a full fat recipe. There is no getting around it without sacrificing the entire method, so just accept it and use less if you have to.
Also, if you make your own mayonnaise, by all means use your own mayonnaise. Together with the additional ingredients, you’ll wind up with nothing short of extraordinary.
Assembling Whipped Horseradish Cream
In a medium bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at soft peaks.
In a separate mixing bowl slightly larger than the bowl you just used, whisk together some sour cream, prepared horseradish, fresh or freeze-dried chives, lemon juice, salt, and pepper.
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 minimally one hour and up to 8 hours before using. To store, keep in airtight container, refrigerating up to 10 days.
Whipped Horseradish Cream
- electric hand mixer
- mixing bowls
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup horseradish (more to taste)
- 2 tablespoons chives fresh or freeze-dried
- 1 lemon (Juice freshly squeezed)
- Kosher salt to taste
- Freshly ground black pepper to taste
- In a medium bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at soft peaks.
- In a separate mixing bowl slightly larger than the bowl you just used, whisk together some sour cream, prepared horseradish, fresh or freeze-dried chives, lemon juice, salt, and pepper.
- 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 minimally one hour and up to 8 hours before using. To store, keep in airtight container, refrigerating up to 10 days.
If You Like This Recipe…
…you might also like:
- Five Ingredient Honey Mustamaise
- A Sweet, Sticky, Spicy Bourbon Glaze
- Kalamata Yogurt Sauce
- A Pub Sauce Worthy of Double Dipping
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