Horseradish Crème Fraîche Recipe


Nutrition

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

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat15g23%
Saturated9g46%
Carbs3g1%
Fiber0g2%
Sugars1g0%
Protein1g2%
Cholesterol54mg18%
Sodium103mg4%
Calcium37mg4%
Magnesium7mg2%
Potassium65mg2%
Iron0mg1%
Zinc0mg1%
Phosphorus31mg4%
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.

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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

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