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  • Bettina Applewhite

Horseradish Cream

I love, love, love this creamy and spicy cream as an accompaniment for dishes. I use it with rib roasts and pork roasts. If you have it around, you can add it to mashed potatoes. I haven't even found all the uses for this cream because it's adds some zing when you need a little more umph.

Back in the day, I was a waitress at Houston's Restaurant chain. They had prime rib with horseradish cream, and I liked the cream more than the prime rib. LOL... I just couldn't help myself. From that time on, I had to perfect the recipe. And I must share this with you.

This is a great make-ahead dish because the flavors marry better as time goes on. So make this the day before you plan on serving it. And you can cross that off your to-do list.

This is also a great condiment to wake up a sleepy entree. Oh boy! If you need an idea on what to serve with this horseradish cream. Check out this recipe for simply roast pork.

Horseradish Cream

Makes 2 Cups


16 oz Sour Cream

Juice of Half a Lemon

6 oz. Horseradish, prepared

4 Cloves of Garlic, chopped

1/4 tsp Salt

Dash of Pepper


In a medium bowl, mix all the ingredients together. Cover and refrigerate for at least 2 hours or overnight to allow flavors to marry together. Enjoy as a spicy condiment for some of your favorite dishes.


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