Ingredients:

  • 1 cup (240g) full-fat sour cream
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1/2 cup (120g) prepared horseradish, drained
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 2 tbsp (10g) fresh chives, finely minced

Instructions:

  1. Drain the horseradish. Press 1/2 cup prepared horseradish into a fine mesh sieve until no liquid drips through. Note: This prevents the sauce from separating later.
  2. Whisk the base. Combine 1 cup sour cream and 1/4 cup mayonnaise in a medium bowl until silky and smooth.
  3. Add the aromatics. Fold in 1 tbsp Dijon mustard and 1 tbsp lemon juice until fully incorporated.
  4. Incorporate the heat. Stir in the drained horseradish until evenly distributed throughout the cream.
  5. Season the mixture. Sprinkle 1/2 tsp sea salt and 1/4 tsp black pepper until the flavors are balanced.
  6. Add the fresh element. Fold in 2 tbsp minced chives until you see vibrant green flecks.
  7. The Sensory Check. Taste a small amount. You should feel a velvety texture followed by a sharp nasal kick.
  8. The Mellowing Phase. Cover and chill for at least 2 hours until the flavors have fully melded.