Olivebench Horseradish

Name: Olivebench Horseradish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 100 ml white wine White Wine; 1 shallot Shallot; 100 ml cream Cream; 2.5 Tbsp creme fraiche (37.5 ml) Creme Fraiche; 4 tbsp grated horseradish (60 ml) Horseradish

Independent adaptation of a publicly published Tom Victor Gausdal recipe. Not affiliated with, sponsored by, or endorsed by Tom Victor Gausdal.

From a master craftsman's kitchen.

Ratio

White Wine 100 mlCream 100 mlCreme Fraiche 38 mlHorseradish 60 ml

Ingredients

White Wine — 100 ml white wine
Shallot — 1 shallot
Cream — 100 ml cream
Creme Fraiche — 2.5 Tbsp creme fraiche (37.5 ml)
Horseradish — 4 tbsp grated horseradish (60 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

Olivebench Horseradish 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 · 4 stars · 2 national awards

Thorndepot Horseradish Cream★ STARRED KITCHEN
Copperdepot Rosemary Crème FraîcheCHAMPION CHEF
Olivepass Salsa BlancaNATIONAL AWARD WINNER
Midtown Buttermilk★★★ KITCHEN

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Provenance

Tom Victor Gausdal — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2005.

Originally published as Horseradish Sauce.

Adapted from a Tom Victor Gausdal recipe (Tom Victor Gausdal / Visit Norway (braised lamb shanks)).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Victor Gausdal / Visit Norway (braised lamb shanks) (published as “Horseradish Sauce”). Full citation lives in Provenance.

Companion jar