Horseradish cream

Horseradish cream

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

To my mind, nothing goes better with a thick slice of rare roast beef than horseradish cream. I think it’s well worth buying some fresh horseradish root to make your own. The flavour is so much better than the shop-bought, ready-made stuff, and you can tailor the heat level to your liking. Another handy trick is to soften the heat by stirring a few drops of vinegar into the grated horseradish before adding the cream.

Ingredients

Quantity Ingredient
100g fresh horseradish root
200ml cream
salt
A pinch freshly ground white pepper

Method

  1. Peel the horseradish root and grate it finely. Whip the cream to soft peaks. Fold the horseradish and seasonings into the cream then taste it and adjust to your liking.
  2. Store in a sealed container in the fridge for up to 2 days.
Tags:
Meat
Adrian
Richardson
La
Luna
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