Classic Danish “peberrodscreme” horseradish cream

There are a few things the Danish kitchen simply be without. One is rye flour, another is licorice, and horseradish is definitely in the top 5 too. This is our take on the classic Danish horseradish cream.

Horseradish is almost like the chili of the North, and when fresh, it can really pack such a hefty punch your eyes starts to water! And the Danes in particular love this root vegetable so much they don’t even excuse themselves for putting it on EVERYTHING.

Some classic uses are with corned beef, or smoked salmon sandwiches. We also use it as “hotsauce” in our Viking Falafels.


  • 200 ml sour cream, full fat
  • 10 cm horse radish
  • 2 tsp Dijon mustard
  • Pinch of salt
  • Fresh lemon juice


Peel then grate the horseradish into the sour cream. A fine Microplane is the superior tool for this job. Start with half, then taste. The potency of the horseradish varies a lot, root to root, season to season, so start easy.

If it needs more, grate away another half, then taste. You want the cream to clear up your sinuses nicely.

When you’ve hit the right level, add the mustard, and season to taste with sea salt and lemon juice.

Next whip that cream so hard Christian Grey blushes. You want it nice and fluffy.

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