Horseradish Sauce for Corned Beef or Brisket
Published September 30, 2000
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
½ cup heavy cream
3 tablespoons well-drained prepared horseradish
1 tablespoon finely minced shallot
½ teaspoon kosher salt
Pinch freshly ground black pepper
Nutritional analysis per serving
5 grams carbs; 67 milligrams cholesterol; 217 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 202 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.) Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve. This sauce goes particularly well with leftover corned beef or brisket.
Private Notes
Comments
If you want a lighter taste, use fresh grated horseradish. You will need about a cup.
Delicious as is with corned beef, and a great condiment with fried okra! Make sure to whip the cream enough so it’s not runny.
Delicious as is with corned beef, and a great condiment with fried okra! Make sure to whip the cream enough so it’s not runny.
How much sour cream?
If you want a lighter taste, use fresh grated horseradish. You will need about a cup.