National Post (National Edition) - - THE FEAST -

Prep: 5 min­utes

Make Ahead: The horse­rad­ish cream will keep in a jar or an air­tight con­tainer in the fridge for up to 1 month.

❚ 1 cup (250 mL) crème fraîche or full-fat sour cream ❚ 1/2 cup (125 mL) pre­pared horse­rad­ish ❚ 1 tsp (5 mL) Di­jon mus­tard

1. Stir to­gether the crème fraîche (or sour cream), horse­rad­ish and mus­tard un­til well mixed. Spoon into a serv­ing bowl.

Makes: 1 1/2 cup (375 mL)

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