Horseradish Vinaigrette
![photo by Ambervim](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/47/67/26/picUKlt9n.jpg)
photo by Ambervim
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/41478732/wIrLcQjHTrWJmqv9lTR6_Victoria%2520200x200.jpg)
![photo by Ambervim](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/47/67/26/picFxLTO9.jpg)
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1⁄4 cup unseasoned rice vinegar (more OK)
- 2 tablespoons grated fresh horseradish (prepared horseradish OK and more OK)
- 1 small garlic clove
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup heavy cream
- kosher salt
- black pepper
directions
- Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor.
- With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream.
- Season dressing with salt, pepper, and more vinegar and horseradish, if desired.
- Store chilled in an airtight jar.
- Can be made 3 days ahead.
Questions & Replies
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.