Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Horseradish Cream

From the collection


While this sauce is ideally suited for roast beef or steak, it also tastes great on ham sandwiches. Fresh horseradish can be found in the produce section of the supermarket, usually cut into short lengths. Scrape the peel off the root with a sharp paring knife or vegetable peeler.


2 tsp. packed fresh thyme
2 garlic cloves, peeled and crushed
½ tsp. table salt
1 Tbsp. white wine vinegar
¼ cup finely grated fresh horseradish
tsp. sugar
1 cup sour cream
2 Tbsp. heavy cream
~ Freshly ground black pepper


  1. Finely mince thyme and garlic with ½ teaspoon salt until it is reduced to a smooth paste. Transfer to small mixing bowl, stir in vinegar, and allow to sit for 10 minutes.
  2. Stir in horseradish, sugar, sour cream, and heavy cream; adjust seasoning with salt and pepper. Cover bowl and refrigerate at least 4 hours before serving.


Check out Matthew Card’s article “Get Saucy” for more great ideas on homemade condiments.

This content is from the Matthew Card collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice