stove · egg emulsion
NATIONAL AWARD WINNERPrep 10 minCook 15 minCinderdock Fresh Horseradish
Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.
Emeril Lagasse's Cinderdock Fresh Horseradish, from the published recipe.
Ratio
Ingredients
- Horseradish — 3/4 cup freshly grated (95.24 ml)
- Shallot — 3 Tbsp minced (30 g)
- Garlic — 2 tsp minced (6 g)
- Dijon Mustard — 2 tsp (10 ml)
- Cream — 1 1/2 cups heavy (360 ml)
- Salt — to taste
- White Pepper — to taste
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
Cinderdock 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:
2 kitchens · 3 stars · 2 national awards
- Olivehouse Homemade TartarNATIONAL AWARD WINNER
- Olivebench TartarNATIONAL AWARD WINNER
- Glassroom Sour CreamNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
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 / Emeril Live (published as “Fresh Horseradish Sauce”). Full citation lives in Provenance.