5
3 ratings

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

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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.