Summary

Ingredients

• 50 g horseradish, fresher
• 1 pinch sugar
• 1 teaspoon salt
• 1 squirt lemon juice
• 100 ml cream

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Instructions

1. 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.
2. 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.
3. Fill into clean glasses and store in the refrigerator. There the horseradish will keep for at least 4 weeks despite the cream.
4. I prefer to use it for grilling, fondue or boiled soup meat as a dip. But also goes well with fish.
5. Tip: You can also freeze the unprocessed horseradish. I freeze it peeled, then I can grate it directly.
6. 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.