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Fresh Horseradish Cream Sauce

Everyone will love eating this spooned over a beef rib roast or spread on a sandwich, but making it is not for the meek. Grating fresh horseradish is tough! You will get equally good results either grating it by hand on the side of a cheese grater or, with less tears, using the fine grater attachment on your food processor.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups


  • 3 cups heavy cream
  • 1 1/2 cups finely grated fresh horseradish (from about 8 ounces horseradish root)
  • 6 tablespoons finely chopped shallot
  • 4 teaspoons minced garlic
  • 4 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white or black pepper (optional)


  • 1. Combine all of the ingredients in a medium saucepan and bring to a boil. Then reduce the heat to a simmer, and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 12 minutes.

  • 2. Remove from the heat and serve warm. (The sauce can be refrigerated and served cold on a sandwich.) The sauce will keep, refrigerated in an airtight, nonreactive container, for up to 2 weeks.

Recipe Details