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Home-made horseradish cream

  • 5 minutes
  • 10-12
Home-made horseradish cream

This pungent root takes its name from the words 'hoarse' or 'coarse', referring to its strong flavour. Traditionally served with roast beef, fresh horseradish is available in the winter months.


  • 300 ml bottle cream, well chilled
  • ¼ cup grated fresh horseradish
  • 1½-2 tablespoons lemon juice
  • 2 tablespoon sugar
  • juices from the roast beef


  1. Whip the cream softly. Stir in the horseradish, lemon juice and sugar. Cover and refrigerate until required. The cream can be made a few hours in advance. Before serving, stir in any reserved beef juices. These add flavour and colour to the cream.

Cooks Tips

- For a thick-textured whipped cream, use a food procesor for whipping, but keep a watchful eye, as the cream will turn to butter in an instant. - Additional flavour can be added with chopped fresh herbs such as chives, parsley or sage. - Always wear gloves when peeling and grating fresh horseradish, as the horseradish will stain your hands and in you inadvertently rub your eyes or get sprayed with juice, it will sting. - Keep horseradish in a plastic bag in the vege bin of the fridge for up to 3 weeks. - Should you not have fresh horseradish, use store-bought horseradish cream. The heat-giving properties will vary from brand to brand, but start with a good tablespoon or two and taste before adding any more.

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