Horseradish Crème Fraîche Recipe

Horseradish Crème Fraîche Recipe
Staff Writer

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, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 15g 23%
  • Carbs 3g 1%
  • Saturated 9g 46%
  • Fiber 0g 2%
  • Sugars 2g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 1g 2%
  • Cholesterol 54mg 18%
  • Sodium 115mg 5%
  • Calcium 37mg 4%
  • Magnesium 7mg 2%
  • Potassium 65mg 2%
  • Iron 0mg 1%
  • Zinc 0mg 1%
  • Phosphorus 31mg 4%
  • Vitamin A 165µg 18%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 8µg 2%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 3µg 4%
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