Fresh Horseradish Sauce

• 4 ounces fresh horseradish root*
• 2 tablespoons white-wine vinegar
• 1 1/2 cups creme fraiche or sour cream
• 3 tablespoons chopped flat-leaf parsley
• Salt and freshly ground black pepper

1. Peel the horseradish root with a vegetable peeler. Grate finely or whirl in a food processor until finely chopped. In a small bowl, mix horseradish with vinegar.
2. In another bowl, whisk creme fraiche until slightly thickened. Stir in horseradish mixture, parsley, and salt and pepper to taste.
3. * Fresh horseradish is sold in well-stocked produce markets; if you can't find it, you can substitute 1/4 to 1/2 cup prepared horseradish and omit the vinegar. Either way, make the sauce a day ahead of time to allow the flavors to blend.
4. Make ahead: 1 day; keep chilled.
5. Note: Nutritional analysis is per tbsp.

horseradish root, whitewine vinegar, crueme fraueeche, flatleaf, salt

Taken from www.myrecipes.com/recipe/fresh-horseradish-sauce (may not work)