Ingredients:

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

Instructions:

  1. Drain the horseradish. Press the prepared horseradish into a fine mesh strainer until most of the vinegar liquid is gone. Note: This prevents the sauce from becoming soupy and keeps the flavor concentrated.
  2. Combine the bases. In your glass bowl, whisk together 1 cup sour cream, 1 tbsp mayonnaise, and 1 tbsp Dijon mustard until silky and smooth.
  3. Incorporate the cream. Slowly drizzle in 2 tbsp heavy whipping cream while whisking until the mixture is light and aerated.
  4. Fold in the heat. Add the drained horseradish and 1 tsp lemon juice until just combined. Note: Don't overwork it here, or you'll lose the texture of the horseradish shreds.
  5. Season the mix. Sprinkle in 1/2 tsp kosher salt and 1/4 tsp black pepper.
  6. Add the aromatics. Stir in 1 tbsp finely minced chives until evenly distributed through the cream.
  7. Taste for balance. Dip a piece of bread or a finger in. It should taste slightly too strong right now.
  8. Chill and rest. Cover the bowl tightly and refrigerate for at least 30 minutes. Note: This is non negotiable for flavor development.
  9. Final stir. Give it one quick whisk before serving until the surface is glossy.