Yield: Yields about 1 cup.
If you can’t find crème fraîche, substitute 2/3 cup sour cream and 1/3 cup mayonnaise.
Make Ahead Tips
This sauce is best made one day ahead and keeps well for a week.
Simple and delicious. Great compliment to the dry-aged beef roast.
I've made this many times and it's terrific.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review