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Recipe

Creamy Horseradish-Mustard Sauce

ByGordon Hamersley Fine Cooking Issue 76

Yield:Yields 1-1/3 cups.

This sauce goes well withRoast Beef with a Classic Breadcrumb, Garlic & Herb Crust.

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  • 1 cup crème fraîche
  • 3 Tbs. drained jarred horseradish
  • 3 Tbs. Dijon mustard
  • 1/2 tsp. kosher salt
  • Pinch cayenne

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 95
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • In a small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to four days; stir before using.
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Fine Cooking Magazine - November/December 2020

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