Suzanne Tracht's horseradish cream

Time 8 minutes
Yields Makes 2 cups
Suzanne Tracht’s horseradish cream
(Anne Cusack / Los Angeles Times)

In a medium bowl, whisk together the crème fraîche, horseradish sauce, grated horseradish, salt, pepper, lemon juice, Tabasco and Worcestershire sauce. Cover tightly and refrigerate until ready to serve. Stir to loosen the sauce before serving.

This recipe is adapted from one by chef Suzanne Tracht of Jar.

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