fold · cream sauce
★ STARRED KITCHENPrep 10 minCook 15 minHorseradish Cream
Independent adaptation of a publicly published Jason Atherton recipe. Not affiliated with, sponsored by, or endorsed by Jason Atherton.
CONDIMENT · ROAST BEEF & SALADS
In the published recipe, this is the condiment for Berners Tavern; Social Suppers. The same recipe pairs it with Basic White-Wine Vinaigrette, the vinaigrette.
Atherton's whipped horseradish cream for roast beef.
On the jar
HORSERADISH
- Method
- fold
- Yield
- about ½ cup
- Ingredients
- 2
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Horseradishabout 2 Tbsp (29 ml)
- Heavy Creamabout 6 Tbsp (100 ml)
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.
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Companion jar
Horseradish Cream 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:
4 kitchens · 7 stars · 1 national award
- Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
- Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
- Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Jason Atherton — published sauce recipes in the PantryFlex catalog. Michelin 1* (Pollen Street Social, historical).
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Jason Atherton / The Guardian (Berners Tavern; Social Suppers) (published as “Horseradish Cream”). 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.