Horseradish sauce and horseradish cream are two condiments that have some similarities but also some key differences. Both are made from horseradish root, but the preparation and ingredients vary, resulting in distinct textures and flavors.
What is Horseradish Sauce?
Horseradish sauce is a spicy condiment made primarily from grated horseradish root. Here are some of the main characteristics of horseradish sauce:
- Made from freshly grated horseradish root, which provides a pungent, spicy flavor.
- Also contains vinegar, either white vinegar or cider vinegar, which stabilizes the sauce and provides tartness.
- May include cream or sour cream, which contributes a creamy texture and tanginess.
- Often includes salt, sugar, and spices like mustard powder, ground ginger, or black pepper to balance the flavor.
- Has a very thick, coarse texture from the grated horseradish.
- Tends to be opaque in color, ranging from off-white to pale brown.
- Very strong in horseradish flavor, delivering a powerful nasal burn when eaten.
Due to its thick, coarse texture and very intense horseradish flavor, horseradish sauce is best used in small amounts as a condiment or ingredient. It can overpower dishes if used excessively. Common uses for horseradish sauce include:
- Served alongside roast beef, either poured on top of the meat or used as a dipping sauce.
- Added to sandwiches, burgers, or canapés to provide a spicy kick.
- Blended with sour cream to make a creamy, pungent dip or spread.
- Used in cocktail sauce recipes in place of plain horseradish.
- Added to mashed potatoes or potato salad for a more dynamic flavor.
- Used to make unique dressings, marinades, aiolis, or other sauces.
What is Horseradish Cream?
Horseradish cream is a creamy, smooth version of horseradish sauce made by folding grated horseradish into dairy products like sour cream or crème fraîche. Here are some key features of horseradish cream:
- Made from a mixture of dairy products like sour cream or crème fraîche and grated fresh horseradish.
- May include vinegar, mustard, salt, sugar, and other seasonings to balance the flavor.
- Has a smooth, creamy texture in contrast to the thicker, coarser texture of horseradish sauce.
- Tends to be white or pale cream in color rather than opaque.
- Delivers a gentler horseradish flavor than horseradish sauce, although still quite pungent.
- Can be used either as a condiment or incorporated into other foods as an ingredient.
The creamy texture helps mellow out the bite of the horseradish, making horseradish cream more versatile than horseradish sauce. It can be used:
- As a creamy sauce or condiment for beef, fish, sandwiches, canapés, and more.
- Folded into mashed potatoes, potato salad, or coleslaw recipes.
- Swirled into soups or stews before serving.
- Used as a dip for chips, veggies, or other finger foods.
- Spread onto sandwiches, burgers, or wraps in place of regular mayo or mustard.
- Used in compound butter or cheese ball mixtures.
- Added to dressings, sauces, aiolis, or marinades for extra flavor.
Comparing Ingredients
The primary ingredients in both horseradish sauce and horseradish cream are similar – horseradish root and an acidic liquid. But the specific ingredients and their quantities differ, affecting the flavor and texture.
| Ingredient | Horseradish Sauce | Horseradish Cream |
|---|---|---|
| Horseradish Root | Lots of grated fresh horseradish, providing most of the flavor. | Less grated horseradish than sauce, so horseradish flavor is more restrained. |
| Dairy Products | Small amounts of cream or sour cream may be added. | Contains a higher proportion of cream, sour cream, or crème fraîche to make it creamy. |
| Vinegar | White or cider vinegar is used to preserve and balance the flavor. | A small amount of vinegar balances the creaminess. |
| Seasonings | Usually just salt, sugar, mustard, and pepper. | May include herbs, garlic, lemon, or other seasonings. |
As you can see, horseradish cream contains a higher ratio of dairy products to horseradish, resulting in a milder flavor and smoother texture than straight horseradish sauce.
Comparing Texture
The textures of horseradish sauce vs. horseradish cream are noticeably different:
- Horseradish sauce has a very coarse, thick, and dense texture from the grated horseradish root. It can be almost paste-like in consistency.
- Horseradish cream has a much smoother, creamier, lighter texture from the addition of dairy products like sour cream or crème fraîche.
Horseradish cream is looser and more pourable than horseradish sauce. The creamy texture also helps temper the bite of the horseradish, whereas horseradish sauce is very fiery on the palate.
Comparing Horseradish Flavor
Since horseradish is the star ingredient in both condiments, they deliver a similar sinus-clearing, spicy flavor. However, there are some nuances:
- Horseradish sauce tends to be dominant in pungent, nasal-piercing horseradish flavor because it contains a higher ratio of grated horseradish root.
- Horseradish cream has a slightly milder level of horseradish flavor due to the higher amount of dairy products diluting the horseradish. But it can still pack a punch.
To experience the full horseradish flavor of each, try a small spoonful on its own. The horseradish sauce will be quite fiery, while the horseradish cream has a creamier mouthfeel.
Comparing Uses
In the kitchen, horseradish sauce and horseradish cream can be used in many of the same ways. But their differing textures make some applications more suitable for one versus the other.
| Use | Better for Horseradish Sauce | Better for Horseradish Cream |
|---|---|---|
| Sandwich condiment | Too thick; can be messy | Easy to spread like mayo |
| Dipping sauce for beef | Stays thick on meat for intense flavor | Thinner consistency makes dipping trickier |
| Mix into mashed potatoes | Can leave potatoes lumpy | Adds smooth creaminess |
| Garnish for soups | Will sink into broth | Floats nicely on top |
| Spread on crackers | Messy; can break crackers | Goes on crackers cleanly |
As a general rule, creamy horseradish works better when you want even coverage or mixing into a dish. Horseradish sauce is ideal for stand-alone use as a condiment or dipping sauce.
Storing Horseradish Sauces
To maintain freshness and flavor, horseradish sauces should be stored properly:
- Keep refrigerated and use within 2-3 weeks for best quality and flavor.
- Horseradish sauce may darken slightly over time but is still safe to eat.
- Store in an airtight container if not using right away.
- Stir before using if separation occurs.
- Can be frozen for extended storage, up to 3 months.
- Horseradish cream may weep liquid during freezing.
For long term storage, canned shelf-stable horseradish is a convenient option. It won’t taste quite as fresh but is still flavorful.
Serving Ideas
Here are some fun serving ideas to take advantage of each sauce’s unique traits:
Horseradish Sauce
- Thick dip for prime rib or roast beef
- Dollop on top of a beef sandwich
- Spicy dip for shrimp, oysters, or smoked salmon
- Drizzle over a baked potato
- Stir into cocktail sauce
- Whisk into au jus gravy
Horseradish Cream
- Creamy sauce for fish fillets or smoked trout
- Smooth sandwich spread
- Fold into mashed potato or coleslaw recipes
- Garnish for corned beef sandwiches
- Topping for mini crostini crackers
- Swirl into hearty soup as finish
Making Your Own Horseradish Sauces
It’s easy to make fresh horseradish sauce and cream at home. Here are some basic recipes to try:
Horseradish Sauce
- 1⁄4 cup grated peeled horseradish root
- 1⁄4 cup sour cream
- 2 tsp white vinegar or lemon juice
- 1⁄4 tsp salt
- 1⁄8 tsp sugar
Grate the horseradish finely and stir together all ingredients in a bowl until well combined. Add more horseradish for extra spice. Refrigerate in an airtight container up to 3 weeks.
Horseradish Cream
- 1⁄3 cup crème fraîche or sour cream
- 3 Tbsp grated peeled horseradish root
- 1 tsp lemon juice
- 1⁄4 tsp dry mustard
- Pinch of sugar
- Salt and pepper to taste
Fold all ingredients together in a bowl until well blended. Add more horseradish if you like extra zing. Store in the refrigerator up to 2 weeks.
Buying Quality Horseradish
When purchasing prepared horseradish products, read the label closely:
- Check the ingredients list for actual horseradish, not just horseradish flavoring.
- Look for brands that use grated fresh horseradish rather than dried.
- Avoid products with lots of unnecessary preservatives or additives.
- For horseradish cream, look for natural dairy ingredients like real sour cream.
Also consider purchasing fresh horseradish root and grating it yourself for the very best flavor and kick.
Conclusion
Horseradish sauce and horseradish cream provide that addicting nasal tingle and tang that makes dishes like roast beef sing. While they have similarities, understanding their differences enables you to choose the right condiment for the job.
Horseradish sauce delivers an intense burst of spicy flavor thanks to its high concentration of fresh grated horseradish. Its thick, coarse texture makes it perfect for standalone uses as a condiment or dip. Horseradish cream has a milder taste and smoother, more spreadable texture from the addition of dairy. Its versatility makes it ideal for mixing into recipes or slathering on sandwiches.
So put your sinus cavities on alert and give these zesty condiments a whirl. Just be sure to have some extra napkins handy!