Horseradish

Orange Horseradish Cream

March 29, 2011
Author Notes

I adapted this recipe from somewhere a million years ago. It is the perfect little something to accompany fish, shell fish, or rare roast beef. I think that I first started serving it with kabobs and now I even use it as a base for slaw. - MyCommunalTable —MyCommunalTable

Test Kitchen Notes

I would never, ever have thought to combine horseradish with orange zest and juice. What a delicious concoction! The orange magically holds in check the boisterousness of the generous amount of horseradish used, while the cultured and sweet creams provide a rich smoothness. The touch of mustard is brilliant, too. I used this in a carrot salad and in my favorite salted cabbage salad, and also served it with some cold leftover pork shoulder. I halved the recipe, thinking I wouldn’t need 2 ½ cups. That worked just fine, but I was dead wrong about not needing that much. I’ll be making more, soon. - AntoniaJames —AntoniaJames

  • Makes 2 1/2 cups
Ingredients
  • 1/2 cup greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup white horseradish, drained or squeezed out
  • 2 t. tablespoons fresh orange zest
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup heavy whipping cream
  • Pinch sugar
  • Splash fresh squeezed orange juice
  • salt & pepper, to taste
In This Recipe
Directions
  1. Combine yogurt, mayonnaise, horseradish, orange zest, splash or slight squeeze of orange juice, and mustard in a bowl.
  2. In another bowl whip heavy whipping cream until it forms peaks. (I like my cream quite thick, while my sister likes her's whipped to soft peaks. You're call.)
  3. Fold the first bowl into the whipped cream. Then add sugar, salt and pepper. Taste, adjust seasoning. Will hold in fridge for half a day as a sauce or couple days if you use it as a base for slaw. Taste good served immediately as well.

See Reviews

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • Lizthechef
    Lizthechef
  • MyCommunalTable
    MyCommunalTable
Review