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Creamy horseradish sauce

Time 15 minutes
Yields Makes a generous cup
Creamy horseradish sauce
1

In a small bowl, combine the Worcestershire and freshly grated horseradish along with the wasabi powder, mixing together to form a paste. Stir the prepared horseradish into the paste until fully combined, then stir in a spoonful of the crème fraîche. Set the bowl aside.

2

In a large bowl, whip the remaining crème fraîche until light and fluffy, and peaks form when the whisk is raised. The texture will be similar to sour cream. Whisk in the paste until combined. The creamy horseradish will keep, covered and refrigerated, for about two days.

3

To serve, dollop some of the creamy horseradish into a small serving bowl. Grate over some of the fresh horseradish to garnish, and sprinkle over the chives. Serve immediately.

Adapted from a recipe by chef David LeFevre.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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