From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · dressing
★ STARRED KITCHENHorseradish Cream Sauce
From an award-winning kitchen
Ratio
CREME FRAICHE 240HORSERADISH 45LEMON JUICE 15DIJON 5
Ingredients
- CREME FRAICHE240 ml
- HORSERADISH45 ml
- LEMON JUICE15 ml
- DIJON5 ml
- CHIVES2 g
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): CREME FRAICHE, HORSERADISH, LEMON JUICE, DIJON.
- Add finishing notes: CHIVES, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Horseradish Cream Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Daniel Boulud / DB Bistro reprints (published as “Horseradish Cream Sauce”). Full citation lives in Provenance.