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Best Recipes, Sauces and Condiments

Suzanne Tracht's horseradish cream

Suzanne Tracht's horseradish cream
Anne Cusack / Los Angeles Times

Over the years as a chef, I've become fixated with understanding the intricacies of various ingredients, but I'd never given horseradish a second thought until fairly recently, when I became obsessed with the horseradish cream that my friend Suzanne Tracht ... Read more

Total time: 8 minutes | Makes 2 cups
  • 2 cups crème fraîche
  • 5 tablespoons (1/4 cup plus 1 tablespoon) horseradish sauce, preferably Atomic, liquid drained before measuring (drain the liquid and pack in tablespoons)
  • 2 tablespoons tightly packed freshly grated horseradish
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon Worcestershire sauce

Step 1In 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.

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

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