MAKES ABOUT 2 CUPS
2 cups crème fraîche, preferably homemade (here)
½ cup grated fresh horseradish (or substitute drained
prepared horseradish)
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
Combine the crème fraîche, horseradish, mustard, and
vinegar in a medium bowl and whisk together. Season to
taste with salt and lots of pepper. Refrigerate in a sealed
container for at least 24 hours, and up to a week, for the
flavor to develop.