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Horseradish Cream

Ingredients

3/4 cup crème fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Preparation

  1. Combine the crème fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCondimentSpreadsFrenchEuropeanHorseradishHerbs & SpicesNut FreeGluten FreeVegetarianMeal Prep5 Ingredients or FewerNo-CookCookbooks
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