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Difference between revisions of "Horseradish cream"
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* 2 tablespoons fresh [[horseradish]] | * 2 tablespoons fresh [[horseradish]] | ||
* [[Salt]] and [[freshly ground black pepper]] | * [[Salt]] and [[freshly ground black pepper]] | ||
| − | ==Method== | + | ===Method===# Add the ingredients to a bowl and mix well |
| − | # Add the ingredients to a bowl and mix well | + | |
==Serving suggestions== | ==Serving suggestions== | ||
Great with: | Great with: | ||
Revision as of 10:40, 21 February 2012
Horseradish cream - about this recipe
This takes the harshness away from fresh horseradish and converts it to a lighter, creamier sauce. Use freshly grated horseradish root if you can find it or the bottled, but unadulterated horseradish if not.
Ingredients
- 1 tub crème fraîche
- 2 tablespoons fresh horseradish
- Salt and freshly ground black pepper
===Method===# Add the ingredients to a bowl and mix well
Serving suggestions
Great with:
