William Lander, Daniel Morgenthau, Shaun Searley

Horseradish Crème Fraîche

Preparation info
  • Makes enough for a roast for

    6

    • Difficulty

      Easy

Appears in
The Quality Chop House
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We love the intense hit of fresh horseradish (we grate it to order on steaks in the restaurant, our equivalent of the comedy-sized black pepper mill in red-sauce Italian joints). Here, it blends very nicely with the acidity of the vinegar and richness of crème fraîche to create an ideal but lesser-spotted accompaniment to roast beef.

Ingredients

  • 10 g fresh horseradish, peeled
  • 200 g crème fraîche
  • 50 m

Method

Finely grate the horseradish and combine with the rest of the ingredients.

Leave to infuse for at least 1 hour before serving.