Ingredients:

  • 1/2 cup (120g) full-fat sour cream
  • 1/4 cup (60g) high-quality mayonnaise
  • 1 tbsp (15g) whole grain Dijon mustard
  • 1/2 cup (120g) prepared horseradish, well-drained
  • 1 tsp (5ml) apple cider vinegar
  • 1/2 tsp (2.5ml) freshly squeezed lemon juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly cracked white pepper
  • 2 tbsp (8g) fresh chives, finely snipped

Instructions:

  1. Place the prepared horseradish into a fine-mesh strainer and press lightly with a spoon to remove excess brine to ensure a thick sauce consistency.
  2. In a non-reactive mixing bowl, whisk together the sour cream, mayonnaise, and whole grain Dijon mustard until the emulsion is perfectly smooth.
  3. Gently fold the drained horseradish, apple cider vinegar, and lemon juice into the cream base until the mixture holds a soft peak.
  4. Stir in the fine sea salt, white pepper, and snipped fresh chives.
  5. Transfer the sauce to an airtight glass jar and refrigerate for 30 minutes to allow the volatile heat compounds to stabilize and the flavors to meld.