Fresh Cream Horseradish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g horseradish, fresher
- 1 pinch sugar
- 1 teaspoon salt
- 1 squirt lemon juice
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Peel, dice and then puree the fresh horseradish (preferably on the balcony or terrace, as the smell is very intense). Slowly add the cream and mix everything until a creamy consistency is obtained.
- In the beginning it is better to add less cream so that it does not become too runny. Finally, season with salt, sugar and lemon juice.
- Fill into clean glasses and store in the refrigerator. There the horseradish will keep for at least 4 weeks despite the cream.
- I prefer to use it for grilling, fondue or boiled soup meat as a dip. But also goes well with fish.
- Tip: You can also freeze the unprocessed horseradish. I freeze it peeled, then I can grate it directly.
- If you are processing horseradish for the first time, you should be careful with the amount, as the fresh one is very intense and hot.
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