shake · cream sauce
★ STARRED KITCHENPrep 5 minHorseradish Cream
Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.
CONDIMENT · POT-AU-FEU OR ROAST BEEF
In the published recipe, this is the condiment for pot-au-feu.
Gordon Ramsay's horseradish cream for pot-au-feu.
Ratio
Ingredients
- Sour Cream4 tsp sour cream (20 ml)
- Horseradish4 Tbsp horseradish sauce + 1 tsp grated fresh horseradish (65 ml)
- Saltabout ¼ tsp (2 g)
Method
- Pour to the lines in order (bottom → top): HORSERADISH, SOUR CREAM.
- Season to finish: SALT (to taste).
- Cap the jar and shake until emulsified.
Get Horseradish Cream + 3 more sauces like it
The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Keep this recipe
Butter wants low heat. The jar remembers.
You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line and shake; if you warm it later, keep the heat low so the butter doesn't split.
2 kitchens · 3 stars
- Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
- Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
- Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
- Pomegranate-Molasses Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
Provenance
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as Horseradish Cream (Above and Beyond).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Gordon Ramsay / SIA International Culinary Panel (*Above and Beyond*) (published as “Horseradish Cream (Above and Beyond)”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.