Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

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

Maria Helm Sinskey
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
15 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

44 calories; calories from fat 84%; protein 0.5g; fat 4.1g; saturated fat 2.6g; carbohydrates 1g; fiber 2.6g; sodium 7.9mg; cholesterol 9.4mg.
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