Cookie Swap - It's Pretty Sweet Cookie Book Cover Buy it! Cookie Book Cover Buy it!

"This really is the ULTIMATE cookie book. Whimsical, elegant, colorful, and creative!! What more could you ask for? You will not be disappointed.”

Colette Peters

Celebrity Cake Decorator; Owner, Colette's Cakes


Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Horseradish Mousse

A casual dollop of this zippy accompaniment does wonders atop smoked fish or roasted or grilled meat. (The 3 tablespoons of horseradish pack a punch, so you won’t need much!) But it also “cleans up” well with piping into fancier presentations, such as my smoked salmon-filled cream puffs, one of my New Year’s Eve staples.

Yield: About 3/4 cup mousse

Prep Talk: This mousse is best eaten right away, as it will always be at its maximum volume and freshness shortly after it’s mixed. However, it can be made a couple of days in advance of eating; just be aware that some liquid may separate and settle to the bottom of the mixture. To restore the mousse to close to its original consistency, simply drain off the excess liquid and/or gently stir until well combined.

Also, it’s tough to whip the small quantity of cream called for in this recipe in most mixers (there’s simply not enough volume to make good contact with the whisks), so I usually whip a full cup and then portion off the 1/4 cup called for in this recipe.


  • 1/2 cup drained sour cream (Be sure to include no liquid, just the thickest part of the sour cream.)
  • 3 tablespoons “squeeze-dried” prepared horseradish* (To squeeze-dry, place a generous amount of horseradish in a sieve over a bowl; then press it firmly with the back of a spoon or your clean fingers until it is as free of liquid as possible. Measure it only after squeeze-drying.)
  • 1/2 teaspoon freshly squeezed and strained lemon juice
  • 1/2 teaspoon Worcestershire sauce, or more to taste
  • 1/4 cup very stiffly whipped cream (As noted in Prep Talk, the cream is measured after it is whipped.)
  • Salt and pepper, to taste
Share |


Email: (required)



Notify me of follow-up comments?

Please enter the word you see in the image below:

Where are the videos you talk about on you tube?

By Elizabeth on August 27, 2014

Hi, Elizabeth, If you click on any of my links labelled “Video Release”, like under the “Also See” area above, you’ll go to a page with a YouTube video player on it. You can click on the player and be directed to my channel on YouTube. Alternatively, you’ll find a link to my YouTube channel main page at the bottom of every page of this site and in the upper right of the home page. Here’s the link to my main channel page in the meantime:

Thanks in advance for tuning in!

By Julia M Usher on August 27, 2014