- 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
- 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
How to Make It
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.
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.