Horseradish Cream

Name: Horseradish Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (190 ml)
Cuisine: French Classic
Ingredients: ½ cup (116 ml) Mayo; 4 g Gelatin; about 2 Tbsp (25 g) Butter; 1 Tbsp (14 ml) Grain Mustard; 1 Tbsp (15 ml) Cream; 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; about 2 tsp (10 ml) Horseradish; sal Salt

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

GREAT ON · CALENTAR MAYONESA A 50 °C, AÑADIR GELATINA Y MANTEQUILLA; BATIR EL RESTO; CUAJAR EN MOLDE, CORTAR EN CUADRADOS DE 5 CM

Great on Calentar mayonesa a 50 °C, añadir gelatina y mantequilla; batir el resto; cuajar en molde, cortar en cuadrados de 5 cm.

A quick pan finish for steak and poultry.

On the jar

HORSERADISH

Method: stove
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Mayo 116 mlGrain Mustard 14 mlCream 15 mlWhite Wine Vinegar 15 mlHorseradish 10 ml

Ingredients

Mayo½ cup (116 ml)
Gelatin4 g
Butterabout 2 Tbsp (25 g)
Grain Mustard1 Tbsp (14 ml)
Cream1 Tbsp (15 ml)
White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
Horseradishabout 2 tsp (10 ml)
Saltsal

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.

Get Horseradish Cream + 4 more sauces like it

The full recipe and its 4 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.

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 · 5 stars · 3 national awards

Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Cucumber Broth★ STARRED KITCHENOn the jar: CUCUMBER BRO
Noe Horseradish Buttermilk★ STARRED KITCHENOn the jar: HORSERADISHB
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$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

Sat Bains works in Modern British at Restaurant Sat Bains; credentials include Michelin 2* (Restaurant Sat Bains).

Adapted from a Sat Bains recipe (Sat Bains / The Guardian ("Foraged food: Sat Bains's NG7 2SA" column)).

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?

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 Sat Bains / The Guardian ("Foraged food: Sat Bains's NG7 2SA" column) (published as “Horseradish Cream”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar