Horseradish chantilly

Horseradish chantilly

By
From
Becasse
Makes
300 ml
Photographer
Steve Brown

Use as an accompaniment to joints of roast beef and pork, on charcuterie plates or in sandwiches.

Ingredients

Quantity Ingredient
200ml pure cream
1 fresh horseradish, grated
1 teaspoon dijon mustard
squeeze lemon juice
salt
freshly ground pepper

Method

  1. Put the cream into a mixing bowl and add the grated horseradish. Leave to infuse for at least 12 hours to extract the maximum flavour.
  2. Whisk in the mustard, followed by the salt, pepper and lemon juice to taste. Whisk to medium-firm peaks and set aside until ready to use.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again