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. 


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.


Calories per serving:

144 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 89g 136%
  • Carbs 16g 5%
  • Saturated 55g 275%
  • Fiber 3g 10%
  • Sugars 12g
  • Monounsaturated 26g
  • Polyunsaturated 4g
  • Protein 6g 13%
  • Cholesterol 327mg 109%
  • Sodium 692mg 29%
  • Calcium 219mg 22%
  • Magnesium 40mg 10%
  • Potassium 387mg 11%
  • Iron 1mg 3%
  • Zinc 1mg 8%
  • Phosphorus 185mg 26%
  • Vitamin A 988µg 110%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 8%
  • Vitamin D 2µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 19µg 23%
Have a question about nutritional data? Let us know.
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