Fresh Horseradish Sauce
Recipe from Sonoma County's Favorite Country Market - THE JIMTOWN STORE COOKBOOK
Delightfully tear-producing, this cream condiment is head and shoulders above even the best jarred kind. It is so delicious we’ve taken to sampling it with tortilla chips! Horseradish root turns up in produce stores and markets in the spring (around Passover, actually), but it’s an easy perennial to grow at home.
Makes about 1 cup
2/3 cup creme fraiche, or sour cream
1/2 cup finely grated fresh horseradish root (see note)
1 Tbsp Champagne vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
- In a small bowl, stir together the creme fraiche, horseradish, vinegar, salt, pepper, and sugar.
- Cover and refrgerate overnight to let the flavors develop. The sauce will keep for up to 1 week.
Grate the horseradish on the fine-hole side of a box grater. (cheese grater)