Ingredients for Whipped Horseradish
- 3/4 cup drained prepared horseradish
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 dashes Tabasco sauce (to taste)
- Cheesecloth
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How to Make Whipped Horseradish
- Line a fine-mesh sieve with cheesecloth and place it over a bowl.
- Place 1 cup prepared horseradish in the sieve. Let it drain for 2-3 minutes, or until reduced to ¾ cup.
- Gently press the horseradish with a spoon or squeeze the cheesecloth to extract as much liquid as possible. Discard solids.
- In a chilled mixing bowl, whip 1 cup heavy cream with a wire whisk until soft peaks form (about 2-3 minutes). Alternatively, use an electric mixer on medium-high speed, but watch carefully to prevent overwhipping.
- Add ¾ cup drained horseradish, 1 tablespoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, and 2-3 dashes of Tabasco sauce (or to taste).
- Gently whisk or mix until just combined and thickened to the consistency of whipped cream.
- Refrigerate for at least 1 hour to allow flavors to meld. Serve immediately or store in an airtight container in the refrigerator for up to 1 day.
- Serve alongside your favorite steak, steak sandwiches, or steak fries.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
19g
Fat
137g
Carbs
3g
