Ingredients:

  • 1 cup full fat sour cream
  • 1/4 cup prepared horseradish, extra hot and well-drained
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp coarsely ground black pepper
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Place the prepared horseradish into a fine-mesh strainer and press firmly with a spoon to remove excess vinegar-brine, preventing a runny sauce.
  2. In a small non-reactive mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and fresh lemon juice until the mixture is uniform and smooth.
  3. Gently fold in the drained horseradish, sea salt, black pepper, and snipped chives. Avoid over-mixing to maintain the thick consistency of the sour cream.
  4. Transfer the sauce to an airtight storage jar and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken before serving.