Fresh Horseradish Sauce

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.

2. 2

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

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.

4. 4

   Make ahead: 1 day; keep chilled.

5. 5

   Note: Nutritional analysis is per tbsp.

* Per serving · 4 servings · Values may vary.

No additional tips available.