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.
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