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Fresh Horseradish Sauce

Fresh Horseradish Sauce

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


Sunset DECEMBER 2008

  • Yield: Makes about 2 cups
  • Total:15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 84%
  • Protein: 0.5g
  • Fat: 4.1g
  • Saturated fat: 2.6g
  • Carbohydrate: 1g
  • Fiber: 2.6g
  • Sodium: 7.9mg
  • Cholesterol: 9.4mg

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Fresh Horseradish Sauce recipe