From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
stove · egg emulsion
NATIONAL AWARD WINNERCinderdock Fresh Horseradish
From a national-award-winning chef
Ratio
HORSERADISH 95DIJON 10CREAM 360
Ingredients
- HORSERADISH95.24 ml
- SHALLOT30 g
- GARLIC6 g
- DIJON10 ml
- CREAM360 ml
- SALTto taste
- WHITE PEPPERto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Fresh Horseradish Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com / Emeril Live (published as “Fresh Horseradish Sauce”). Full citation lives in Provenance.