Ingredients:

  • 1 cup (240g) full-fat sour cream
  • 1/4 cup (60g) mayonnaise
  • 2 tbsp (30ml) heavy whipping cream
  • 1/2 cup (120g) prepared horseradish, drained
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) freshly squeezed lemon juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tbsp (4g) fresh chives, finely minced

Instructions:

  1. Place the prepared horseradish into a fine-mesh strainer. Use the back of a spoon to press out approximately half of the liquid to ensure the final sauce remains thick.
  2. In a medium glass mixing bowl, whisk together the sour cream, mayonnaise, and Dijon mustard until the mixture is completely smooth.
  3. In a separate small bowl, whisk the heavy cream until soft peaks form, then gently fold it into the sour cream base for an aerated, whipped texture.
  4. Fold in the drained horseradish, lemon juice, sea salt, and black pepper. Stir in the minced chives if using.
  5. Cover the bowl and allow the sauce to rest in the refrigerator for 30 minutes. This 'bloom' time allows the volatile oils to stabilize and the flavors to integrate.