Printable page 
Difference between revisions of "Horseradish cream"
From Cookipedia
m (Text replace - "Method===#" to "Method=== #") |
m (Text replace - "==Ingredients== " to "===Ingredients=== ") |
||
| Line 10: | Line 10: | ||
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. | 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== | + | ===Ingredients=== |
* 1 tub [[crème fraîche]] | * 1 tub [[crème fraîche]] | ||
* 2 tablespoons fresh [[horseradish]] | * 2 tablespoons fresh [[horseradish]] | ||
Revision as of 10:57, 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:
