Whipped Horseradish – a delicious recipe with horseradish, heavy cream, mustard, salt, fresh ground white pepper, Tabasco sauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
2
In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
3
Add the horseradish, mustard, salt, pepper and Tabasco.
4
Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
5
Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.
412
kcal
Calories
43
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup prepared horseradish, 2 cups heavy cream, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, and more.
Yes, Whipped Horseradish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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