Horseradish Crème Fraîche Recipe
Daily Value: 7%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
A traditional crème fraîche with a kick from horseradish, Chef Michael Symon serves this atop his recipe for beef cheek pierogies.
- 1 cup heavy cream
- 1 tablespoon buttermilk
- ¼ cup grated fresh horseradish
- 1 tablespoon chopped fresh chives
- 1 teaspoon coarsely ground black pepper
- Kosher salt
Heat the heavy cream in a small saucepan over low heat to 105 degrees. Remove from the heat and whisk in the buttermilk. Cover the pan with plastic wrap and leave in a warm place (90-100 degrees is optimal; the cooler the temperature the longer fermentation may take) for 36-48 hours.
When the cream has thickened, chill it in the refrigerator for a few hours, until cold, or for up to a week. Before serving, fold in the horseradish, chives, pepper, and salt to taste.
Makes 1 ¼ cupsServings: 6
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