Horseradish Crème Fraîche

Horseradish Crème Fraîche

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Credit: James Holmes, Chef, Olivia, Austin, Texas
The National Culinary Review, March 2010


¼ cup buttermilk
1 cup cream
1 cup freshly ground horseradish
½ cup lemon juice, freshly squeezed
1 T. Worcestershire sauce
1 T. chopped parsley
Pinch of salt


Method: In nonreactive bowl, stir together buttermilk and cream. Cover; store in warm place overnight. Stir in horseradish, lemon juice, Worcestershire, parsley and salt. Serve over lamb T-bones.


3 servings


Sauce/Dressing/Rub, The National Culinary Review

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