Horseradish Crème Fraiche Sauce

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.

 

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