Horseradish Mousse

Kitchen Tested
  • Yield 1 cups

Plain whipped cream folded into the highly seasoned mayonnaise makes this sauce airy, yet with an assertive horseradish bite.

Horseradish Mousse
Teresa Blackburn


1/2 cup mayonnaise
1/3 cup prepared horseradish
1 1/2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
2 teaspoons Louisiana hot sauce
1/2 teaspoon coarse salt
1/2 cup heavy cream


  1. Whisk together mayonnaise, horseradish, Worcestershire, lemon juice, Louisiana hot sauce and salt.
  2. In a separate bowl, whip cream until soft peaks form.  Fold into mayonnaise mixture. Refrigerate until serving. Makes 1 cup.

Serve with Roast Beef with Garlic and Herbs and small dinner rolls.

—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck