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Recipe

Horseradish Cream

  • Yield: About 2 cups

Ingredients

  • 3/4 cup freshly grated horseradish, or bottled, if not prepared with cream
  • 3 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1 1/2 cups heavy cream
  • 3/4 cup oyster liquor reserved from 24 large shucked oysters

Directions

  • Combine all of the ingredients in a saucepan over high heat and bring to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container overnight. Reheat in a saucepan over low heat.