Cinderrail Fresh Horseradish

Name: Cinderrail Fresh Horseradish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3¾ cups (900 ml)
Cuisine: American
Ingredients: 3 cups heavy (720 ml) Cream; 1 1/2 cups finely grated fresh (190.48 ml) Horseradish; 6 Tbsp finely chopped (60 g) Shallot; 4 tsp minced (12 g) Garlic; 4 tsp (20 ml) Dijon Mustard; 2 tsp kosher (12 g) Salt; 1/2 tsp optional (1 g) Pepper

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

Emeril Lagasse's Cinderrail Fresh Horseradish, from the published recipe.

Ratio

Cream 720 mlHorseradish 190 mlDijon Mustard 20 ml

Ingredients

Cream — 3 cups heavy (720 ml)
Horseradish — 1 1/2 cups finely grated fresh (190.48 ml)
Shallot — 6 Tbsp finely chopped (60 g)
Garlic — 4 tsp minced (12 g)
Dijon Mustard — 4 tsp (20 ml)
Salt — 2 tsp kosher (12 g)
Pepper — 1/2 tsp optional (1 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Cinderrail Fresh Horseradish wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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First run is small.

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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.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar