Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
- Version: 2 [other versions]
- Tweet
Horseradish Cream
Instructions
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.
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
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Farm 2 Fork Friday Party Candy Holiday Kids Snack Burger Chili Mac & Cheese Jon & Kate Oven-baked Bbq Potluck Dip Cheese Casserole English Jc100 Cookies Eggs Sausage Spice Essence Beef The Emeril Lagasse Show Meatloaf Farm2fork Friday Cookie Turkey Leftovers Vegetarian Grilling Side Picnic Reunion Cocktail Sauce