How to make Homemade Horseradish Cream

First, prepare your workspace. Peel the horseradish root with a vegetable peeler, like you might do with a carrot. Be careful not to touch your eyes during this process as fresh horseradish can be quite potent.

Using a fine grater, grate the horseradish root. This ensures the flavor of the horseradish is evenly distributed throughout the cream. Do this in a well-ventilated room if possible, to prevent your eyes from watering due to the strong aroma.

In a bowl, combine the freshly grated horseradish, sour cream, Dijon mustard, and white wine vinegar. Stir these ingredients until they are thoroughly mixed. The mustard adds an underlying tang that complements the horseradish's heat, a combination I've found to be highly enjoyable.

Season the mix with salt and freshly ground black pepper according to your taste. Remember that flavors intensify as the horseradish cream sets, so don't go too heavy on the seasoning.

It's best to let the horseradish cream rest in the refrigerator for at least an hour before serving. This resting period gives the flavors some time to mingle, and I've noticed it amplifies the cream's overall delightfulness.