COOK: Horseradish Dill Crema

• Horseradish Dill Crema Ingredients
• Kitchen Equipment Needed
• How to Make Horseradish Dill Crema
• Storage & Serving Ideas
• Horseradish Dill Crema

This horseradish dill crema is a pungent but rich Scandinavian-inspired sauce, flecked with bright green fresh dill. Made with just a few simple fresh ingredients, you can whip up a batch in just a few minutes.

It’s perfection paired with grilled or steaks or roast beef, venison, fresh or smoked salmon or other richly flavored fish, with buttery baked or roasted potatoes, or serve a dollop of dill sauce on our potato and goat cheese tarts!

Try this dill crema as a pungent dip for chips, homemade crackers, baguette crostini, or oatcakes. It makes a robust spread for sandwiches… especially with roast beef or pastrami, or grilled sharp cheddar on rye!

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Horseradish Dill Crema Ingredients

Cultured cream:

You can use sour cream, creme fraiche, Mexican crema, or a blend of two of these. I recommend using full-fat dairy products here for the best flavor and texture.

If you want to make a lighter, lower-fat version, you can try substituting plain whole milk yogurt for a portion (or even up to all) of the cream, though the flavor will be tangier, and the yogurt crema will be thinner than one made with cultured cream.

Dill:

Use fresh green dill if you can get it. Wash the fresh herbs, spin or pat them dry, and then chop the fine top fronds, discarding any coarse stems.

While fresh dill is best, you can make a serviceable version of this crema when fresh dill is out of season using dried dill leaves and a bit of ground dried dill seed, adjusted to taste (use much less than the fresh herb, and remember that the flavor of the dried herb will intensify after it re-hydrates in the cream).

Horseradish:

I usually use prepared fresh horseradish, which is pickled in vinegar. The best versions of this horseradish will be in the refrigerated deli section.

You can also use freshly grated horseradish if you can get it, but use much less, as the fresh stuff is very pungent! Wash and peel fresh horseradish before grating, and use the finest grater you can (I prefer a microplane for this).

Seasonings:

In addition to the fresh dill and horseradish, this simple sauce has fresh minced garlic, salt (I prefer flaky kosher salt), and finely ground black pepper. You can adjust the quantities suggested to taste, or to pair appropriately with your other dishes.

Add the salt to the garlic clove when you chop it, which will help keep the garlic from sticking to the knife. It will also help the garlic break down into a paste faster (the salt is abrasive, and also helps break open the cell walls of the garlic).

Kitchen Equipment Needed

mixing bowl:

You’ll want a small mixing bowl to combine the ingredients. I like to use a small Pyrex or Corningware bowl with a lid, so that I can mix, serve, and store any leftovers in the same dish.

sharp knife & cutting board:

Use your preferred knife and board to mince the fresh dill, and to smash and then mince the garlic into a paste.

How to Make Horseradish Dill Crema

one: prep dill

• Wash the dill sprigs in cold running water, and spin or pat them dry with a clean tea towel.
• Pick the fronds and separate them from the coarser stems.
• Stack and roll up the fronds, and slice them with a very sharp knife.

two: mince garlic

• Peel the garlic, and trim the root end.
• Crush the garlic with the side of a chef’s knife, sprinkle it with a pinch of salt, and mince it into a fine paste.

three: (optional) grate horseradish

• If you’re using fresh horseradish, peel it and grate it very finely with a grater or microplane.
• This will make a much more pungent horseradish sauce than using jarred prepared horseradish, so adjust the quantities accordingly to taste.

four: mix crema

• In a small bowl, mix the minced dill fronds, garlic paste, salt, black pepper, and horseradish with the sour cream or creme fraiche.
• Stir until well mixed. Let rest for a few minutes, taste, and adjust seasonings if necessary.

five: chill & serve

• Cover and chill the horseradish dill crema for at least 10-15 minutes before serving.

Storage & Serving Ideas

You can serve this sauce immediately, though it’s better if you let the sauce chill and the flavors meld. You can refrigerate this sauce for up to a week before serving. I don’t recommend freezing the crema, as the cream may separate or get grainy after thawing.

If you use creme fraiche instead of sour cream, it will thicken over time in the fridge… give it a good stir before serving and the sauce will loosen up to a drizzling consistency, and will set back up if you chill it again or let it rest.