Ingredients:

  • 4 ounces (113g) fresh horseradish root, peeled and finely grated
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • 1 tablespoon (15ml) lemon juice, freshly squeezed (optional)

Instructions:

  1. Grate the fresh horseradish root finely. If using prepared horseradish, skip to step 2. Be careful - the fumes can be strong! Working near an open window is a good idea.
  2. In a medium bowl, whip the heavy cream until it forms soft peaks. Don't overwhip – you want it thick, but not butter.
  3. Gently fold in the grated horseradish, white wine vinegar, Dijon mustard, salt, and pepper into the whipped cream. Add lemon juice if using.
  4. Taste the sauce and adjust the seasoning to your liking. Add more horseradish for a spicier kick, or more vinegar/lemon juice for extra tang.
  5. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps to mellow out the horseradish intensity slightly.
  6. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.