January 4, 2014 by dgarnett2013
Horseradish cream: River Cafe Two Easy (white book) by Rose Gray and Ruth Rogers
- 100g fresh horseradish
- 150ml creme fraiche
- 1 tab red wine vinegar
- salt and pepper
Peel the horseradish and grate finely, then add the creme fraiche, red wine vinegar and season.
Keep in the fridge until right up until serving. It should be stone cold to go with hot beef.
Eaten with fillet of beef on New Year’s Eve, 2013