Horseradish Crème Fraîche Recipe


Nutrition

Cal/Serving: 144
Daily Value: 7%
Servings: 6

Low-Carb, Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat15g23%
Saturated9g46%
Carbs3g1%
Fiber0g2%
Sugars1g0%
Protein1g2%
Cholesterol54mg18%
Sodium103mg4%
Calcium37mg4%
Magnesium7mg2%
Potassium65mg2%
Iron0mg1%
Zinc0mg1%
Vitamin A609IU12%
Vitamin C3mg5%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg3%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)8µg2%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K3µg4%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

A traditional crème fraîche with a kick from horseradish, Chef Michael Symon serves this atop his recipe for beef cheek pierogies

Click here to see Michael Symon's Game Day Game Plan. 

5
Ratings2

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Makes 1 ¼ cups

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human