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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