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.
Search All of Sunset's Recipes
The Latest
Yes, You Can Make Mochi in a Microwave—Plus, Other Crazy-Easy Asian Desserts
