Horseradish Cream Sauce
A tangy, creamy horseradish sauce with chives and lemon that adds cool heat and brightness to rich meats, sandwiches, or roasted vegetables.
Prep 10 min · Total 55 min · Makes about 1 1/2 cups
Ingredients
- 1/2 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- 1/2 cup prepared horseradish
- 2 tablespoons chives
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- In a medium bowl, whisk the heavy cream just until it has body and looks thick, stopping before it reaches soft peaks.
- Gently fold in the crème fraîche, horseradish, chives, lemon juice, salt, and pepper until everything is evenly combined.
- Chill the sauce for 30 to 60 minutes before serving, or spoon it into an airtight container and refrigerate for up to 2 weeks.