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Fresh Horseradish Sauce

Total time 15 mins
Yield Makes about 2 cups
The fresh horseradish in this sauce makes all the pungent difference that fresh herbs do in cooking. 


  • 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

Nutrition 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

How to Make It

  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.

  3. * 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.

  4. Make ahead: 1 day; keep chilled.

  5. Note: Nutritional analysis is per tbsp.