Whipped Horseradish Sauce
Photography: Thomas J. Story.
Cooks at legendary Alfred’s Steakhouse, in San Francisco, prepared horseradish by whirring small chunks of peeled horseradish root in a food processor with just enough Champagne vinegar to moisten. Store-bought prepared horseradish is fine, but isn’t as fluffy and fresh-tasting. The sauce is terrific with grilled steak.
How to Make It
1
With a mixer using the whisk attachment, whip cream and cream cheese on medium speed until whisk just begins to leave marks, about 4 minutes. Remove from mixer and add horseradish, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt. Whisk by hand to blend and thicken. Taste and add more salt and lemon juice if you like.
Ingredients
1 1/4 cups whipping cream
1/2 cup cream cheese, softened
1/4 cup prepared horseradish
1 teaspoon freshly ground pepper
About 2 tsp. lemon juice
About 1/2 tsp. kosher salt
Directions
1
With a mixer using the whisk attachment, whip cream and cream cheese on medium speed until whisk just begins to leave marks, about 4 minutes. Remove from mixer and add horseradish, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt. Whisk by hand to blend and thicken. Taste and add more salt and lemon juice if you like.
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