Horseradish Foam

Name: Horseradish Foam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about ¾ cup (200 ml) Cream; about 6 Tbsp (100 ml) Milk; 3 Tbsp Horseradish (45 ml) Horseradish; 2 g Gelatin; 1 Tbsp lemon juice (15 ml) Lemon Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; about 6 Tbsp (101 ml) Creme Fraiche

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

FINISHING SAUCE · CURED SALMON OR SMOKED FISH

In the published recipe, this is the finishing sauce for cured salmon. The same recipe pairs it with Verjus-Balsamico Vegetable-Marinade, the vegetable marinade.

Manser's horseradish foam for cured salmon.

On the jar

HORSERADISH

Method: stove
Yield: about 2 cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Cream 200 mlMilk 100 mlHorseradish 45 mlLemon Juice 15 mlCreme Fraiche 101 ml

Ingredients

Creamabout ¾ cup (200 ml)
Milkabout 6 Tbsp (100 ml)
Horseradish3 Tbsp Horseradish (45 ml)
Gelatin2 g
Lemon Juice1 Tbsp lemon juice (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Creme Fraicheabout 6 Tbsp (101 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 Foam 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 · 4 national awards

Sauce GribicheNATIONAL AWARD WINNEROn the jar: GRIBICHE
Sauce Gribiche★★★ KITCHENOn the jar: GRIBICHE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Silvia Manser. Swiss Alpine / modern. Cited awards include: Michelin 1* (Truube, Gais); GaultMillau 17 pts.

Originally published as Meerrettich-Espuma.

Adapted from a Silvia Manser recipe (Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs)).

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 Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs) (published as “Meerrettich-Espuma”). Full citation lives in Provenance.

Companion jar