• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Condiments » Sauces » Creamed Horseradish

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 teaspoon (5 ml); Woodman’s brand, US

Amount
Calories
5
Fat
.5 g
Carbohydrate
1 g
Protein
.1 g

Other names

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

This page first published: Nov 15, 2003 · Updated: Oct 4, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Search

    Today is

  • Creamsicle Day
    Creamsicle in package
  • Arnold of Soissons, Patron Saint of Belgian Brewers
    St Arnold of Soissons

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.