Fresh Horseradish Sauce

The fresh horseradish in this sauce makes all the pungent difference that fresh herbs do in cooking.


Makes about 2 cups


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4 ounces fresh horseradish root*
2 tablespoons white-wine vinegar
1 1/2 cups crème fraîche or sour cream
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper


Total: 15 Minutes

1. Peel the horseradish root with a vegetable peeler. Grate finely or whirl in a food processor until finely chopped. In a small bowl, mix horseradish with vinegar.

2. In another bowl, whisk crème fraîche until slightly thickened. Stir in horseradish mixture, parsley, and salt and pepper to taste.

* Fresh horseradish is sold in well-stocked produce markets; if you can't find it, you can substitute 1/4 to 1/2 cup prepared horseradish and omit the vinegar. Either way, make the sauce a day ahead of time to allow the flavors to blend.

Make ahead: 1 day; keep chilled.

Note: Nutritional analysis is per tbsp.

Created date

November 2008

Nutritional Information

Calories 44
Caloriesfromfat 84 %
Protein 0.5 g
Fat 4.1 g
Satfat 2.6 g
Carbohydrate 1 g
Fiber 2.6 g
Sodium 7.9 mg
Cholesterol 9.4 mg