HORSERADISH CRèME FRAîCHE SAUCE RECIPE - NYT COOKING
This creamy, luscious sauce gets its bite from the combination of mustard and horseradish. Dollop it on steaks and chops, fish, chicken, roasted vegetables (especially broccoli and cauliflower) or a hot baked potato. If you can't get crème fraîche, sour cream is a fine substitute. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Provided by Melissa Clark
Total Time 5 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together all ingredients. Serve alongside steak.
Nutrition Facts : @context http//schema.org, Calories 226, UnsaturatedFatContent 7 grams, CarbohydrateContent 5 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 13 grams, SodiumContent 306 milligrams, SugarContent 4 grams, TransFatContent 0 grams
CREME FRAICHE RECIPE | ALLRECIPES
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Dessert Sauces
Yield 2 cups
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, CarbohydrateContent 0.9 g, CholesterolContent 40.8 mg, FatContent 11 g, ProteinContent 0.7 g, SaturatedFatContent 6.9 g, SodiumContent 13.3 mg, SugarContent 0.1 g
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- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
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- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
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