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Sauces and Condiments

Creamy horseradish sauce

Chef David LeFevre is looking for the right pan. He settles on a heavy cast-iron skillet, which he sets on the stove over high heat. "You want a hot, hot pan," he says. Perhaps more well-known for his talent with ... Read more

Total time: 15 minutes | Makes a generous cup
  • 1 1/4 teaspoons Worcestershire
  • About 2 teaspoons freshly grated horseradish, plus more for garnish
  • 1 1/2 teaspoons wasabi powder
  • About 1/4 cup prepared horseradish
  • 1 (8-ounce) container crème fraiche
  • About 1 teaspoon minced chives

Step 1In 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.

Step 2In 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.

Step 3To 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.

Note: Adapted from a recipe by chef David LeFevre.
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