📍 Where this dish comes from: Rhine Valley · Rhine Gorge (UNESCO)
Discover the history of this region →
Discover the history of this region →
Fresh horseradish sauce — Meerrettichsauce — is one of those condiments that once you have made it fresh, you will never go back to a jar, fiery, fragrant, and completely transformative alongside any roasted meat. The difference is extraordinary: fresh horseradish has a volatile sinus-clearing heat that fades within 30 minutes of grating, creating an urgency to the preparation that adds to the experience. Cold crème fraîche and a touch of lemon create the perfect cooling vehicle for all that fire.
What You’ll Need
Servings: 8 servings
Calories: 85kcal
Ingredients
- 100 g fresh horseradish root peeled and finely grated
- 200 ml crème fraîche or sour cream
- 2 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 tsp erythritol
- Salt and white pepper
- 1 tbsp fresh dill (optional)
- Pinch of cayenne
Instructions
- Peel horseradish root. Grate very finely — use the smallest grater holes.
- Work quickly — grated horseradish loses heat within 20 minutes.
- Mix crème fraîche with lemon juice, vinegar, erythritol, salt, and white pepper.
- Fold in grated horseradish immediately. Taste and adjust sharpness.
- Serve immediately for maximum heat, or refrigerate and serve within 30 min.
Nutrition
Serving: 1serving | Calories: 85kcal | Protein: 1g | Fat: 7g | Fiber: 1g
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Health Benefits
- Fresh horseradish delivers a notably sharper, more concentrated heat than jarred or prepared versions.
- Glucosinolate compounds in horseradish are studied for their potential role in the body’s detoxification enzyme activity.
- Crème fraîche is a cultured dairy product and a source of beneficial bacteria.