Horseradish Crème Fraîche Sauce

Good overall flavour but a little mild for me. I added a lot more horseradish. With just two tablespoons of horseradish, the strong flavour did not break through the creme fraiche.

The crème fraîche adds to more decadence than my usual sauce (sour cream). The only change I made was doubling up on the horseradish - I like a lot of kick.

Good basic flavors, but a bit dull as written. Maybe because I mostly used whole grain mustard? Upped the horseradish and chives, and added a dash of white vinegar to make the flavors pop. With the vinegar, I’d say this is pretty good and I’d definitely make it again.

Used Gold's jarred horseradish but drained it after measuring it out so that it didn't add liquid to the creme fraiche. If made the day before serving, the flavor will deepen and become a bit stronger (but not too strong). If you do this, I recommend adding the chives the day you plan to serve it. Can use sour cream instead of creme fraiche.

I use Dijon mustard and double the horseradish. This sauce is fabulous with the traditional Irish dinner of corned beef, cabbage, potatoes and carrots. Try it!

Do you use dry mustard or regular condiment mustard?

Doubled the horseradish and added 1/4 tsp salt. Delicious.

I use whipped cream; 1/2 to 1 cup stiffly whipped but before it becomes butter; fold in drained horseradish to taste and a dab of mustard w salt and pepper to taste; so elegant and different and you don’t have to worry about special cream on hand!

fresh horse radish is easy to make and has much more potency than anything in a jar--it'll last on its own 2-3 months in the fridge

I look forward to making this with the listed ingredients, but in a pinch we used minced scallions instead of chives and sour cream. Everyone thought it complemented our Christmas beef tenderloin quite well.

The mustard certainly rounded off the flavors. I felt it needed approximately triple the amount of horseradish, but I enjoy it strong. Also used white pepper. Overall great recipe!

Drained the horseradish as noted, but felt the recipe needed more. I added at least an extra tablespoon and it was delicious! Also added some snipped chives because I had some to use up. Perfect for beef tenderloin, and firms up nicely in the fridge for a sandwich spread!

I added a dollop of sour cream to thicken it and it came out amazing! Love this on potatoes and sandwiches.

I used fresh horseradish (tasting along the way for quantity, I probably ended up using four inches of one piece that was about an inch in diameter). I love the final result as did my guests.