PANTRYFLEX

blend · cream sauce

★ STARRED KITCHENPrep 10 min

Pithwharf Horseradish Crème Fraîche

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

From a starred kitchen.

Ratio

Ratio by volume: Creme Fraiche 100 ml, Horseradish 5 ml
Creme Fraiche 100 mlHorseradish 5 ml

Ingredients

  • Creme Fraiche — 100 g crème fraîche
  • Horseradish — 1 tsp finely grated fresh horseradish (5 ml)
  • Salt — 2 pinches sea salt
  • Cayenne — 1 pinch cayenne pepper
  • Lemon Juice — squeeze of lemon juice

Method

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

Companion jar

Pithwharf 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

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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).

Originally published as Horseradish Crème Fraîche.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar