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If you can’t find crème fraîche, substitute 2/3 cup sour cream and 1/3 cup mayonnaise.Yields about 1 cup.
ingredients
1/4 cup prepared horseradish
1-1/2 Tbs. thinly sliced chives
8 oz. crème fraîche
Kosher salt to taste
how to make
Stir the horseradish and chives into the crème fraîche. Season to taste with salt, cover, and refrigerate for at least 6 hours or until needed.
Make Ahead Tips
This sauce is best made one day ahead and keeps well for a week.
From Fine Cooking 69, pp. 76
January 1, 2005
