Yields Makes about 2 cups Total Time 15 mins
AuthorMaria Helm Sinskey
The fresh horseradish in this sauce makes all the pungent difference that fresh herbs do in cooking.

 

How to Make It

Step 1
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.

Step 2
2

In another bowl, whisk crème fraîche until slightly thickened. Stir in horseradish mixture, parsley, and salt and pepper to taste.

Step 3
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.

Step 4
4

Make ahead: 1 day; keep chilled.

Step 5
5

Note: Nutritional analysis is per tbsp.

Ingredients

 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

Directions

Step 1
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.

Step 2
2

In another bowl, whisk crème fraîche until slightly thickened. Stir in horseradish mixture, parsley, and salt and pepper to taste.

Step 3
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.

Step 4
4

Make ahead: 1 day; keep chilled.

Step 5
5

Note: Nutritional analysis is per tbsp.

Fresh Horseradish Sauce