Steps:
- Horseradish crème fraîche 1 cup finely grated peeled fresh horseradish root (about 4 ounces) 1 8-ounce container crème fraîche or sour cream 1/4 cup white wine vinegar Coarse kosher salt Read More http://www.epicurious.com/recipes/food/views/Rib-Eye-Tacos-with-Onion-Jam-and-Horseradish-Creme-Fraiche-109060#ixzz1SYOpbfuJ
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