Horseradish Cream Sauce Four Ways

This sauce complements a filet mignon such as Gene’s Grilled Steak or over Beef Wellington.   Heavy cream, roasted garlic and horseradish, just delicious! The first recipe uses whipping cream; the second recipe uses sour cream, the third recipe uses cream cheese. The fourth recipe is great served with a prime rib roast.

Horseradish Cream with Roasted Garlic

  • 1 head garlic, roasted (see recipe below)
  • 2 cups heavy cream
  • 1/4 cup prepared horseradish, not pure horseradish
  • 1/8 tsp. white pepper

Over medium-low heat, bring the cream to just under a boil, when it is just starting to bubble.  Watch carefully as this can boil over very quickly and you will often need to stir it down during the first 10 minutes. Reduce the heat and simmer until reduced by 1/3, about 15 minutes.  You should have 1-1/3 cups.

Take the bottom of the roasted garlic and slowly squeeze out the cloves into a bowl.   Add the horseradish and pepper to form a paste, then add the reduced cream and stir until smooth.  Remove any pieces of garlic that do not mash very good.

Recipe by cooking with aunt juju  

Roasted Garlic

  • 1 large head garlic
  • olive oil to drizzle
  • salt and pepper to taste (add some herbs if you are going to use the garlic as an appetizer on bruschetta)

Preheat the oven to 400°F.  Cut off the top 1/8th of the garlic head, exposing the cloves; do no peel.  Place in the center of a 10-inch square piece of aluminum foil, coat the garlic with oil and any seasonings.  Enclose the garlic leaving a little head space.  Bake until soft and slightly brown, about 60 minutes.  Cool for at least 30 minutes and then squeeze out those yummy cloves of garlic.

Recipe by cooking with aunt juju 

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Another recipe I ran across uses sour cream which is something I always have in my refrigerator versus whipping cream; a courtesy of Alton Brown.

Horseradish Cream with Sour Cream

  • 1 cup sour cream
  • 1/4 cup fresh horseradish, grated
  • 1 tbsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper, freshly ground

Combine all of the ingredients and mix until smooth and creamy. Refrigerate for at least 4 hours or overnight. This sauce will keep in the refrigerator for 2-4 weeks.

Recipe by cooking with aunt juju

Horseradish Cream with Cream Cheese

  • 1 (8 oz.) pkg. cream cheese, softened
  • 2 tbsp. Parmesan, grated
  • 2 tbsp. prepared horseradish
  • 2 tbsp. parsley, minced

Combine all ingredients and serve with beef tenderloin steaks.

Recipe by cooking with aunt juju

Horseradish Cream Sauce for Prime Rib Roast

  • 2 cups creme fraiche (16 oz.)
  • 1/2 cup fresh horseradish peeled and grated
  • 1 tbsp. Champagne vinegar
  • 1 tbsp. chives, minced
  • 1 tbsp. scallion, minced
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1/4 tsp. cayenne pepper

Combine all ingredients and served with a prime rib roast.

This recipe comes from chef Michael Tusk found in Food and Wine Magazine.

Recipe by cooking with aunt juju

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