Classic Horseradish Cream Sauce Recipe

Horseradish has been used for over 3,000 years. The Greeks have used this coarse root as an aphrodisiac. It used s one of the bitter herbs for Passover seders in Judaism, and eventually became the choice accompaniment to meats.

Horseradish cream sauce has always tickled a special note in me. The root is so powerful that having crème fraiche as the Romeo to its Juliet puts the cherry on top of this globally favorite sauce.

What food goes well with horseradish cream?

Horseradish is famously known for it’s fiery touch. It is usually cooled down by cream and this makes a perfect sauce for meats.

The number one food that goes well with horseradish cream is prime rib meat. These two are just perfect for each other. The reason why these two go so well together is because the kick of the radish and subtlety of the cream cuts through the kind of meat.

Horseradish cream sauce is good with any kind of fatty meat such as pork belly, salmon, lamb and oysters.

If you’re feeling a little bit more adventurous, this delicious sauce also goes well with mashed potatoes, salads and meat sandwiches!

How to make horseradish cream sauce

Before making horseradish cream sauce, make sure your chopping board and knife are very clean to avoid cross-contamination.

Peel your horseradish and grate the root using the finest part of your grater. You don’t have large chunks of grated root in your mouth, as it won’t be pleasant.

In a bowl, whisk your heavy cream until semi-stiff peak and then fold in the crème fraiche. Fold in the rest of the ingredients: salt, pepper, horseradish and lastly, the sliced chives to give the sauce a nice pop of color.

ET VOILA! It’s that simple to make horseradish cream sauce! Keep in a container with a lid and chill.