Rating: 5 stars
1 Ratings
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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


Recipe Summary

15 mins
Makes about 2 cups


Ingredient Checklist


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.

  • 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.