Stokes Creamed Horseradish

Horseradish cream is made by blending freshly grated horseradish root with cream (or crème fraîche), often with a touch of vinegar, lemon juice, or salt to balance its heat and preserve its sharp flavour. It sits in the British and Central European condiment tradition, where horseradish is used to add pungent heat and lift to rich, fatty foods. We horseradish love cream on beef tenderloin sandwiches, smoked fish or recipes with beetroot. It can also be used as a dip, sandwich spread, or dolloped onto potatoes, vegetables, or soups for extra bite and creaminess.