Horseradish Crème Fraîche from Sauces of Inspiration (V)

“This deceptively simple sauce contributes a creamy kick to whatever it encounters, elevating even the plainest platforms, such as a skinless chicken breast. I especially like the unexpected zing it brings to any form of potato. Try it as a topping for baked potatoes, stirred into mashed potatoes, or as an alternative to ketchup for fries. Crème fraîche provides a shortcut for sauces; it gives you that unctuous texture you crave in a cream sauce but without having to make a roux with flour and cream. I recommend fresh horseradish root if you can locate it. To prepare the root, peel first, then grate with a Microplane.” Vanessa Seder, author of Sauces of Inspiration