Ingredients:

  • 1 cup (240g) Full fat Sour Cream
  • 2 tbsp (30g) high-quality Mayonnaise
  • 1/2 cup (120g) Prepared Horseradish, drained
  • 1 tbsp (15g) Dijon Mustard
  • 1 tbsp (15g) Freshly squeezed lemon juice
  • 1 tsp (5g) Worcestershire sauce
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 2 tbsp (6g) Fresh chives, finely minced

Instructions:

  1. Drain the root. Place the 1/2 cup of prepared horseradish into a fine mesh sieve and press gently with a spoon. Note: This prevents the sauce from becoming a watery mess later.
  2. Combine the fats. In your chilled bowl, whisk the 1 cup of sour cream and 2 tbsp of mayonnaise until smooth and glossy.
  3. Add the aromatics. Whisk in the 1 tbsp of Dijon mustard and 1 tsp of Worcestershire sauce.
  4. Brighten with citrus. Pour in the 1 tbsp of lemon juice and whisk until fully incorporated and creamy.
  5. Fold in the heat. Use a spatula to fold the drained horseradish into the cream base.
  6. Season the mix. Sprinkle in the 1/2 tsp of salt and 1/4 tsp of black pepper.
  7. Add the finish. Fold in the 2 tbsp of minced chives until evenly distributed.
  8. Rest the sauce. Cover the bowl and refrigerate for at least 30 minutes. Note: This is where the magic happens and the flavors meld.
  9. Final taste test. Give it a quick stir and add a pinch more salt if the flavor doesn't pop.
  10. Serve cold. Transfer to a serving dish right before the meat is ready.