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Horseradish Cream Recipe For Thomas Keller's Prime Rib

makes about 1 cup
Course: Sauce
Cuisine: American
Keyword: horseradish, prime rib, thomas keller


Ingredients for Horseradish Cream

  • ½ cup very cold heavy cream
  • 2 tablespoons sherry vinegar
  • About ¼ cup drained prepared horseradish
  • ½ teaspoon fleur de sel or to taste
  • ½ teaspoon freshly ground black pepper or to taste


Directions for Horseradish Cream

  • This is a basic, and very easy, horseradish sauce—prepared horseradish and cream, seasoned with salt and pepper and a little bit of sherry vinegar. It goes especially well with grilled or roasted beef, like this prime rib roast, and the Peppercorn-Crusted Beef Tenderloin (page 47).
  • Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper.
  • Refrigerate in a covered container for up to 1 week.
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