Horseradish Cream Sauce

I finally got round to growing some horseradish roots in my garden, and I am absolutely delighted with the amazing fresh flavour I’m harvesting! For years I bought an occasional (rarely available) fresh horseradish root just to make this delicious horseradish cream sauce. Here in England horseradish is only available to buy for a few months over the winter, so it’s a pleasure now to be able to make it with my fresh garden supply all year round.

Horseradish cream sauce is a classic British accompaniment for roast beef or steak and it’s a gourmet addition to burgers! I also like to add it as a flavour boost to stews, Yorkshire puddings and gravies. It’s fabulous served with roast vegetables, bean burgers or a nut loaf, and it’s also lovely as a sauce on baked sweet potatoes or barbequed Portobello mushrooms.

Whenever I make this recipe I always share a small jar or two with family members and friends – it’s regularly requested so it’s well worth making this quantity! If you’d like to make a smaller amount for just one or two meals, see 1st tip.

Use the best double cream (heavy cream) you can buy, preferably organic, or make your own with my easy double cream recipe. If you’re lucky enough to have a dairy farm nearby which supplies raw milk and cream from Jersey or Guernsey cows, definitely use their nourishing thick cream and say thank you to your dairy farmer the next time you go to the farm by taking them a jar of this wonderful sauce.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 10 MINUTES

TOTAL TIME 5¼ HOURS

MAKES 900g

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Ingredients

160 g fresh horseradish root, scrubbed clean or peeled (or frozen defrosted – see 4th tip), cut in 2 cm pieces
80 g white wine vinegar or apple cider vinegar
2 level Tbsp dry mustard powder
1 rounded tsp fine sea salt or fine pink Himalayan salt
⅛ tsp freshly ground white pepper or black pepper
40 g unrefined cane sugar – optional
600 g double cream (heavy cream) or crème fraîche
30 g whey, natural (plain) yoghurt or kombucha

Method

Grate horseradish 10-15 sec/speed 10 until fine – you will hear when it’s done, then scrape down lid and sides of TM bowl with spatula.
Add vinegar, mustard powder, sea salt, pepper, sugar if using, double cream and whey, then mix 20 sec/speed 2.
Scrape down and stir gently with TM spatula to mix evenly and incorporate any ingredients on side of TM bowl, then transfer to sterilised glass jars and close with sterilised glass lids. Can be served straight away, or (my preference) leave at room temperature to culture 5 hours for much more flavour – see 2nd and 3rd tips, then chill in fridge.

Janie’s Tips

To make a smaller amount (approx. 120 g), use 20 g scrubbed or peeled horseradish root cut in 2 cm pieces, 2 tsp white wine vinegar, 1 level tsp dry mustard powder, ⅛th tsp fine sea salt, a good pinch of ground black pepper, 1 tsp unrefined cane sugar, 75 g double cream, 2 tsp whey and follow steps above.
Culturing your horseradish cream turns it into a beautiful probiotic sauce that will keep up to 5 months in fridge. It also makes it taste much more delicious!
This sauce will thicken as it cultures and as it chills in the fridge.
Scrubbed or peeled fresh horseradish, cut in 2 cm pieces, can be frozen to have some available beyond the usual horseradish season. Defrost frozen horseradish for 15-30 minutes before using in this recipe.
This recipe is gluten free (GF) – read ingredient labels to ensure all your ingredients are gluten free if gluten free is required.
This recipe is vegetarian.

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ACTIVE TIME 10 MINUTES

TOTAL TIME 5¼ HOURS

MAKES 900g

Ingredients

160 g fresh horseradish root, scrubbed clean or peeled (or frozen defrosted – see 4th tip), cut in 2 cm pieces
80 g white wine vinegar or apple cider vinegar
2 level Tbsp dry mustard powder
1 rounded tsp fine sea salt or fine pink Himalayan salt
⅛ tsp freshly ground white pepper or black pepper
40 g unrefined cane sugar – optional
600 g double cream (heavy cream) or crème fraîche
30 g whey, natural (plain) yoghurt or kombucha

Janie’s Tips

To make a smaller amount (approx. 120 g), use 20 g scrubbed or peeled horseradish root cut in 2 cm pieces, 2 tsp white wine vinegar, 1 level tsp dry mustard powder, ⅛th tsp fine sea salt, a good pinch of ground black pepper, 1 tsp unrefined cane sugar, 75 g double cream, 2 tsp whey and follow steps above.
Culturing your horseradish cream turns it into a beautiful probiotic sauce that will keep up to 5 months in fridge. It also makes it taste much more delicious!
This sauce will thicken as it cultures and as it chills in the fridge.
Scrubbed or peeled fresh horseradish, cut in 2 cm pieces, can be frozen to have some available beyond the usual horseradish season. Defrost frozen horseradish for 15-30 minutes before using in this recipe.
This recipe is gluten free (GF) – read ingredient labels to ensure all your ingredients are gluten free if gluten free is required.
This recipe is vegetarian.