PANTRYFLEX

shake · cream sauce

★ STARRED KITCHENPrep 5 min

Horseradish Cream

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

CONDIMENT · GRILLED LAMB & ASPARAGUS

In the published recipe, this is the condiment for grilled lamb cutlets & asparagus. The same recipe pairs it with Cumin Salsa Verde, the salsa verde.

Gyngell's horseradish cream for grilled lamb.

On the jar

HORSERADISH

Method
shake
Yield
about 1 cup
Ingredients
4
Jar batch
1.1× recipe
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Ratio

Ratio by volume: CREME FRAICHE 180 ml, HORSERADISH 38 ml, RED WINE VIN 15 ml
CREME FRAICHE 180 mlHORSERADISH 38 mlRED WINE VIN 15 ml

Ingredients

  • Horseradishabout 3 Tbsp (38 ml)
  • Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
  • Saltpinch salt (0.5 g)
  • Creme Fraiche¾ cup (180 ml)

Method

  1. Pour to the lines in order (bottom → top): CREME FRAICHE, HORSERADISH, RED WINE VIN.
  2. Season to finish: SALT (a pinch).
  3. Cap the jar and shake until emulsified.

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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.

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Adapted from a Skye Gyngell recipe (Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish salsa verde)).

More from this kitchen

FAQ

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 1.1× 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 Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish salsa verde) (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.

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