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Creamed Horseradish

Creamed Horseradish

Creamed Horseradish
© Denzil Green

There are two types of Horseradish Sauce, Creamed and Pickled. The pickled is more popular in North America; the Creamed is more popular in Britain. The Creamed tends to have a milder taste.

To make creamed horseradish, grated Horseradish is mixed with a double-cream, white sauce or mayonnaise, or any combination of the three. If mayonnaise is used, the ratio of Horseradish used is much higher than that for Horseradish Mayonnaise. In North America, sour cream can be substituted for the double-cream.

Creamed horseradish is also popular in Germany. If it is made by mixing a white sauce base (béchamel) with horseradish and cream, then it is known as "Meerrettichsauce." If it is made by mixing horseradish (either freshly-grated or pickled) with sour cream or (more commonly) whipping cream, then it's known as "Meerrettichsahne" ("Meerrettich-Creme" on a fancy restaurant menu.) Either type can be served with beef, or sausages, or fish such as as salmon, carp, and smoked trout. "Preiselbeer-Meerrettichsahne" (Lingonberry creamed horseradish) is served with game.

Cooking Tips

Made from cream:
3 tablespoons grated horseradish
½ teaspoon prepared mustard
3 tablespoons extra-thick double-cream
Dash of pepper
1 tablespoon white vinegar

Mix the mustard into the cream. Stir in the horseradish, then the vinegar, and chill. For the extra-thick double-cream, you can substitute crème fraîche, Greek yoghurt, sour cream, whipping cream. Whip first if using double-cream or whipping cream to thicken it.

Made from white sauce:
Make 1 cup (8 oz / 250 ml) of white sauce, medium-thickness. While still warm, stir in some butter, a teaspoon of prepared mustard, and grated fresh horseradish. Try anywhere from 2 to 4 tablespoons of grated horseradish, depending on how hot you like it.

Nutrition Facts
Per 1 tsp (5 ml); Woodman's brand, US
.5 g
15 mg
1 g
.1 g
Weight Watchers®
Per 1 tbsp (15 ml); Woodman's brand, US
< 1 T: 0 pts; 1 to 2 T: 1 pt; 3 T: 2 pts; 4 to 5 T: 3 pts.

President's Choice brand, Canada: 1 T: 0 pts; 2 to 3 T: 1 pt

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

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Also called:

Horseradish Cream; Sauce au raifort (French); Meerrettich-Creme, Sahnemeerrettich (German); Salsa al cren (Italian); Salsa de rábano picante (Spanish)


See also:

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Bon mots

"I have read in one of the Marseille newspapers that if certain people find aioli indigestible, it is simply because too little garlic has been included in its confection, a minimum of four cloves per person being necessary. Richard Olney (American statesman. 15 September 1835 – 8 April 1917)

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