Orange Horseradish Cream

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