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Difference between revisions of "Horseradish cream"
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==Horseradish cream - about this recipe== | ==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. | 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. | ||
Revision as of 17:51, 15 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:
