Ingredients:

  • 4 ounces (115g) fresh horseradish root, peeled or 1/2 cup (120ml) prepared horseradish, drained
  • 1/2 cup (120ml) heavy cream, chilled
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground white pepper, or to taste

Instructions:

  1. If using fresh horseradish, carefully grate it using a microplane, fine grater, or food processor. Be warned: The fumes are strong! Work in a well-ventilated area. If using prepared horseradish, proceed to the next step.
  2. In a mixing bowl, combine the grated horseradish (fresh or prepared), heavy cream, white wine vinegar, lemon juice, salt, and pepper.
  3. Whisk or stir until all ingredients are thoroughly combined and the sauce is smooth.
  4. Taste the sauce and adjust the seasoning as needed. Add more salt or pepper to taste. For a milder flavour add more cream. For a more acidic flavour, add more lemon juice or vinegar.
  5. For the best flavour, cover the sauce and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
  6. Serve chilled with your favourite dishes.