My version of this classic sauce is on the “horseradish hot” side. You can easily tame it by using less horseradish and less Tabasco.
Makes 3½ Cups
3 Cups Crème Fraiche or Sour Cream
¼ Cup Plus 2 Tablespoons Prepared Horseradish, Drained
1 Teaspoon Tabasco
1 Tablespoon Worcestershire Sauce
1 Teaspoon Coarse Sea Salt
½ Teaspoon Coarse Ground Black Pepper (Butcher’s Grind)
Gently fold all ingredients together until well blended.