- Prep: 5 min
- Cook Time: –
- Total: 5 min
- Serving: Makes about 3/4 cup
This creamy, slightly tangy and spicy sauce is especially enjoyable drizzled over slices of beef, lamb or scallops.
- 3/4 cup crème fraiche
- 1 tablespoon freshly grated horseradish root
- 1-1/2 teaspoons Dijon mustard
- sea salt
- Place the crème fraiche into a bowl and then gently fold in the horseradish root and the mustard using a rubber spatula. Add a few pinches of salt to taste and then serve immediately.