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Difference between revisions of "Horseradish cream"
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* All [[beef]], especially [[roast beef]] | * All [[beef]], especially [[roast beef]] | ||
Revision as of 11:04, 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
Chef's tip
Great with:
