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Horseradish Cream

  • Yield: About 2 cups


  • 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


  • 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 the 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.