Easy Horseradish Cream Sauce Recipe

Easy horseradish cream sauce recipe. This excellent sauce is the best for roast beef, pot roast, and corned beef. It is also good with salmon or cooked beets. And more horseradish sauce recipes:

Yogurt Horseradish Sauce Recipe

Makes 1¼ cups (310 ml)

Ingredients: 1 cup (250 ml)  plain Greek yogurt or low-fat plain yogurt, 2 tablespoons (30 ml) homemade mayonnaise, 1-3 tablespoons (15-45 ml) prepared horseradish, to taste, 1½ tablespoons (22 ml) Champagne vinegar or freshly squeezed orange juice, 2 pinches sea salt, a few grinds black pepper

Instructions: In a medium mixing bowl, combine all ingredients. Whisk until smooth. Add salt to taste. Cover and refrigerate in an airtight container for at least 2 hours.

Lemon-Horseradish Whipped Cream Recipe

Makes about 1¼ cups (310 ml)

Ingredients: 1/2 cup (125 ml) chilled heavy (double) cream, 2 tablespoons (30 ml) prepared white horseradish, 2 teaspoons (10 ml) minced chives, 2 tablespoons (30 ml) freshly squeezed lemon juice, sea salt and freshly ground black pepper, to taste, grated zest of half lemon, for garnish

Instructions: In a medium mixing bowl, using an electric mixer, beat heavy cream until almost stiff peaks form. Slowly stir in the horseradish, chives, and lemon juice and continue to beat together.

Season to taste with salt and black pepper and stir well. Garnish the top with grated lemon zest. Cover and refrigerate in an airtight container for at least 2 hours.

Creamy Mustard Horseradish Sauce Recipe

Makes 2 cups (500 ml)

Ingredients: 1 cup (250 ml) reduced-fat sour cream, 3/4 cup (180 ml) Greek yogurt, 1/4 cup freshly grated peeled horseradish, 2 teaspoons (10 ml) Dijon mustard, 2 pinches sea salt, few grinds black pepper

Instructions: In a medium mixing bowl, combine all ingredients. Whisk until smooth. Season with salt, to taste. Cover and refrigerate in an airtight container for at least 2 hours.

Easy Horseradish Cream Sauce Recipe

Ingredients

• 2 cups (50 ml) sour cream
• 1/2 cup (125 ml) prepared horseradish
• 3 tablespoons (45 ml) Champagne vinegar
• 2 pinches salt

Method