Ingredients:

  • 1 cup (240g) full-fat sour cream
  • 1/4 cup (60g) high-quality mayonnaise
  • 1/2 cup (120g) prepared horseradish, drained
  • 1 tbsp (15ml) freshly squeezed lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tbsp (4g) fresh chives, finely minced

Instructions:

  1. Press the prepared horseradish through a fine-mesh sieve or pat with a paper towel to remove excess vinegar-brine, preventing a watery sauce.
  2. In a non-reactive mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard. Whisk vigorously until the mixture is smooth and emulsified.
  3. Gently fold in the drained horseradish, lemon juice, kosher salt, and black pepper using a spatula.
  4. Stir in the finely minced fresh chives at the end to maintain their color and flavor.
  5. Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to develop through osmosis.