Horseradish Cream



Horseradish Cream

2 tablespoons prepared horseradish

3/4 cup sour cream

Juice of 1 lemon

11/2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt, plus more to taste

Drain horseradish in a sieve to remove excess liquid.

In a small bowl, combine horseradish with sour cream, lemon juice, olive oil and salt. Stir and taste for seasoning. Cream can be made ahead and refrigerated up to 3 days. Makes about 1 cup.

Source: Adapted from “The Mile End Cookbook” by Noah and Rae Bernamoff (Clarkston Potter, $27.50).

Per tablespoon: 41 calories (percent of calories from fat, 86), trace protein, 1 g carbohydrates, trace fiber, 4 g fat (2 g saturated), 5 mg cholesterol, 70 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category