Horseradish Crème Fraîche

Name: Horseradish Crème Fraîche
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (110 ml)
Cuisine: French Classic
Ingredients: 20 tsp creme fraiche (100 ml) Creme Fraiche; 1 tsp finely grated fresh horseradish (5 ml) Horseradish; 2 pinches sea salt Salt; 1 pinch cayenne pepper Cayenne; squeeze of lemon juice Lemon Juice

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

CONDIMENT · SMOKED SALMON & CURED FISH

In the published recipe, this is the condiment for smoked salmon.

Blanc's horseradish crème fraîche for smoked salmon.

On the jar

HORSERADISH

Method: blend
Yield: about ½ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Creme Fraiche 100 mlHorseradish 5 ml

Ingredients

Creme Fraiche20 tsp creme fraiche (100 ml)
Horseradish1 tsp finely grated fresh horseradish (5 ml)
Salt2 pinches sea salt
Cayenne1 pinch cayenne pepper
Lemon Juicesqueeze of lemon juice

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Horseradish Crème Fraîche wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

Fennel-Lime Dressing★ STARRED KITCHENOn the jar: FENNEL-LIME
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Green Papaya Chilli-Lime Dressing★ STARRED KITCHENOn the jar: GREEN PAPAYA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / BBC Food (Brandon Rost smoked salmon)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / BBC Food (Brandon Rost smoked salmon) (published as “Horseradish Crème Fraîche”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar