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Horseradish Sauce

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  • Author: Jill Baker
  • Yield: About 1 1/2 cups 1x


This is a very fine thing.


Units Scale

5-inch Piece of Fresh Horseradish, peeled

Juice of 1/2 Lemon

1 1/4 c. Crème Fraîche

Sea Salt and Freshly Ground Black Pepper


Finely grate the horseradish. This can be quite an emotional experience and may bring tears to your eyes, but is very good for clearing the sinuses.

Sprinkle the grated horseradish with lemon juice to prevent its discoloring.

Mix gently with the crème fraîche and season to taste.



This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.