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Horseradish Cream

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

This is a great sauce for beef, whether cold rare roast beef or a just-cooked steak. In a pinch, you can use 5 tablespoons prepared horseradish instead of the fresh. If using prepared horseradish, use the smaller amount of vinegar and a little less salt.

List of Ingredients

â—¦ ½ cup peeled, thinly sliced fresh horseradish
â—¦ 3 to 4 tablespoons distilled white vinegar
â—¦ 3 tablespoons finely minced white onion
â—¦ 1½ cups sour cream
â—¦ ½ cup heavy cream
â—¦ Salt and ground pepper
â—¦ 3 tablespoons chopped fresh dill or chives, optional


Recipe

In a blender or food processor, combine the horseradish and 3 tablespoons vinegar and process until smooth. Transfer the mixture to a serving bowl.

Stir the onion, sour cream, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, and dill (if using). Taste and add more vinegar if it is not tasty enough.

Serve cold or warm. To warm, add to a small saucepan and warm over low heat just until heated through.


Makes about 2 cups