Recipe
Horseradish Cream
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.
Recipe Details
- Source: Emeril's New New Orleans Cooking [4]
- Dish Type: Sauces [5]
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