Horseradish Cream

Name: Horseradish Cream
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (95 ml)
Cuisine: French Classic
Ingredients: about 2 tsp (10 ml) Horseradish; 1/6 cup creme fraiche (40 ml) Creme Fraiche; 2 Tbsp (30 ml) Lemon Juice; 1 tsp (5 ml) Sugar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1 Tbsp (15 ml) Dijon Mustard; 2 Tbsp (30 ml) Olive Oil; about ¼ bunch (3 g) Chives

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

DRESSING · PICKLED HERRING & RYE BREAD

In the published recipe, this is the dressing for pickled herring & rye bread.

Terje Ness' horseradish cream for pickled herring.

On the jar

HORSERADISH

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 2.05× recipe

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Ratio

CREME FRAICHE 40 mlLEMON JUICE 30 mlOLIVE OIL 30 mlDIJON 15 mlHORSERADISH 10 ml

Ingredients

Horseradishabout 2 tsp (10 ml)
Creme Fraiche1/6 cup creme fraiche (40 ml)
Lemon Juice2 Tbsp (30 ml)
Sugar1 tsp (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Dijon Mustard1 Tbsp (15 ml)
Olive Oil2 Tbsp (30 ml)
Chivesabout ¼ bunch (3 g)

Method

Pour to the lines in order (bottom → top): CREME FRAICHE, LEMON JUICE, OLIVE OIL, DIJON, HORSERADISH.
Add by count: ¼ BUNCH CHIVES.
Season to finish: SUGAR (to taste), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars

Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Grain Mustard Dressing★ STARRED KITCHENOn the jar: GRAIN
Sweet Mustard Sauce★ STARRED KITCHENOn the jar: SWEET
Lemon Dressing★ STARRED KITCHENOn the jar: LEMON

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Provenance

Terje Ness. Norwegian / French. Cited awards include: Bocuse d'Or Gold 1999; Michelin (Oro / Haga, historical).

Originally published as Pepperrotkrem.

Adapted from a Terje Ness recipe (Terje Ness / DN sunne kjøkken (syltet sild)).

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 2.05× 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 Terje Ness / DN sunne kjøkken (syltet sild) (published as “Pepperrotkrem”). 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.

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