John Myers
Cream of Horseradish
The perfect cream of horseradish recipe with a picture and simple step-by-step instructions.
- 200 g Fresh horseradish
- 200 ml Whipped cream 30% fat
- 2 tsp Freshly squeezed lemon juice
- 1 tsp heaped Salt
- 1 tsp Sugar
- Pepper
The big howl can begin:
- Peel the fresh horseradish roots with the peeler (preferably with the window open). If it weren’t so cold, we would have gone to the balcony. :-))
- Use the fine side of the Microplane grater (caution: super sharp) to grate very finely. Best with diving goggles :-))
- Whip the cream until stiff and add lemon juice (please feel carefully, it could get too sour), salt and pepper to the horseradish and stir well.
- Finally, fill into hot-rinsed screw-top jars and place in the refrigerator.
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