Photography: Thomas J. Story.
Total Time
15 Mins
Yield
Makes about 3 cups (serving size: 2 tbsp.)

Cooks at Alfred's Steakhouse, in San Francisco, prepare horseradish by whirring small chunks of peeled horseradish root in a food processor with just enough Champagne vinegar to moisten. Store-bought prepared horseradish is fine, but isn't as fluffy and fresh-tasting. The sauce is terrific with grilled steak.

This recipe goes with: Grilled Steak Platter.

How to Make It

With a mixer using the whisk attachment, whip cream and cream cheese on medium speed until whisk just begins to leave marks, about 4 minutes. Remove from mixer and add horseradish, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt. Whisk by hand to blend and thicken. Taste and add more salt and lemon juice if you like.

Chef's Notes

Make ahead: Up to 2 days, chilled. Whisk to refluff, and add a little more cream to loosen.

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