Horseradish Crème Fraîche Recipe

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. 

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.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...