This sounds better than the Horseradish Sauce, #1 that I just sent, (which I make), but how much bottled Horseradish would you use?

Horseradish Sauce, #2

1 cup creme fraiche -- or sour cream 3/4 cups heavy whipping cream 1/2 cup freshly grated horseradish 1 tablespoon chopped garlic 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire 2 tablespoons Dijon mustard Tabasco to taste salt and pepper to taste

In a bowl, combine creme fraiche, horseradish, garlic, lemon juice, Worcestershire, and Dijon mustard. Whip the heavy cream to soft peaks and fold into the horseradish mixture. Season with Tabasco, salt and pepper. Keep covered in the refrigerator.

Yield: 2 1/2 cups.


Contributed by: Edit

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