This recipe compliments of the chef at the Occidental Grill, 2002, in the WillardOffice Building in DC:
1 tablespoon butter
2 shallots
1/2 cup crème fraîche*
2 tablespoons prepared horseradish or FreshlyGrated Horseradish***
2 teaspoons fresh dill, chopped
In a small sauté pan, melt butter, add shallots and garlic. Cook untilfragrant. Place pan i refrigerator until cooled completely.
Whip crème fraîche until soft peaks form. Fold in shallot/garlicmixture. Finally, fold in horseradish and fresh dill.
* To make Crème Fraîche, either
combine combining 500 ml whipping cream with 1 tablespoon buttermilk, then heat until 25° C. to 29° C. Cover and leave at room temperature for 8 to 24 hours, the longer the better! Crème fraîche stays good in the fridge covered for 7 to 20 days.
or
crème fraîche heat to lukewarm 1 cup heavy cream mixed with 1 teaspoon commercial buttermilk. Transfer the mixture to a glass jar and leave at room temperature until thickened, usually 1 to 2 days. Use plain or whipped, with or without sweetening. Once cultured, crème fraîche keeps in the refrigerator for a week or more.
***To make Freshly Grated Horseradish
wash scrape and grate fresh horseradish roots. Fill pint jars two-thirds full with the grated horseradish. Fill the jars to the top with vinegar. Seal jars and store away from the light.
You can find this and related recipes by tapping here on the Home Cookin’ index.
Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.
For personal use only. All rights reserved. Terms of use.