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Horseradish Cream
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Provided by: Chef Rick Moonen
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Ingredients
1 cup crème fraîche1/4 cup fresh grated horseradish (or drained from the bottle)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
1 teaspoon lemon juice
Salt and freshly ground white pepper
Instructions
Whip the crème fraîche until thick. Fold in the remaining ingredients. (Published 1999)Be the first person to write a review.
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