cooking / sauces

Horseradish Crème Fraîche

serves 1 cup (4-6 servings) · 65 minutes · 5 minutes (plus 1 hour chilling) hands on · easy

Why This Works

Crème fraîche is creamier and less sour than sour cream, so the horseradish reads as clean heat instead of tang-on-tang. An hour in the fridge melds the flavors — it's better made ahead.

Ingredients

• 1 cup plain crème fraîche
• 1-2 tbsp prepared horseradish, to taste
• Pinch of fine salt
• Freshly ground black pepper
• Squeeze of lemon (optional)

Method

1. Combine the crème fraîche, horseradish, salt, and pepper in a bowl and stir until well combined. Taste and adjust — start with 1 tbsp horseradish and add more for a stronger kick. Add lemon juice if you want it brighter.
2. Cover and refrigerate at least 1 hour before serving.

Notes

• Should be tangy and sharp but not overwhelming; the flavor intensifies slightly over time.
• Best made at least an hour ahead, up to 3 days. Keeps 3-4 days refrigerated.
• Essential with roast beef — on sandwiches or alongside Yorkshire puddings. Serve at room temperature or slightly chilled.
• Variations: fresh dill for an herb version, Greek yogurt for a lighter take, or wasabi in place of horseradish for a different heat.