The spicy bite of fresh horseradish root gets tempered by the rich, full flavors of heavy cream and mascarpone.
“Horseradish adds a pungent accent to the cream and lovely, rich mascarpone, making it a great accompaniment to steaks or spread for sandwiches,” says Curtis.
Pro Tip: It can be made up to a day in advance and kept covered in the refrigerator. Let stand at room temperature for 30 minutes before serving.
- 1 cup mascarpone cheese
- 1/3 cup fresh horseradish, finely grated
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
In a small bowl, mix the mascarpone, horseradish, heavy cream, and lemon juice. Season to taste with salt and pepper.