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Recipe

Horseradish-Chive Crème Fraîche

By Jennifer Armentrout Fine Cooking Issue 69

Yield: Yields about 1 cup.

If you can’t find crème fraîche, substitute 2/3 cup sour cream and 1/3 cup mayonnaise.

Ingredients

  • 1/4 cup prepared horseradish
  • 1-1/2 Tbs. thinly sliced chives
  • 8 oz. crème fraîche
  • Kosher salt to taste

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 40
  • Fat Calories (kcal): 20
  • Fat (g): 3
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 320
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • Stir the horseradish and chives into the crème fraîche. Season to taste with salt, cover, and refrigerate for at least 6 hours or until needed.

Make Ahead Tips

This sauce is best made one day ahead and keeps well for a week.

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