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

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  • 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


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.

Horseradish Shopping Tip

Look for roots that are firm and that do not have any bruises.

Horseradish Cooking Tip

Grate fresh horseradish just before using it; if it's grated too far in advance, it will oxidize and lose its pungency.