From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
stove · egg emulsion
NATIONAL AWARD WINNERCinderrail Fresh Horseradish
From a national-award-winning chef
Ratio
CREAM 720HORSERADISH 190DIJON 20
Ingredients
- CREAM720 ml
- HORSERADISH190.48 ml
- SHALLOT60 g
- GARLIC12 g
- DIJON20 ml
- SALT12 g
- PEPPER1 g
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 Cream 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 (published as “Fresh Horseradish Cream Sauce”). Full citation lives in Provenance.