Ingredients:

  • 1/4 cup freshly grated fresh horseradish root (or high-quality prepared horseradish in vinegar)
  • 1 cup full-fat sour cream
  • 1/2 cup crème fraîche or heavy cream
  • 1 tablespoon white wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon caster sugar (optional)
  • 1/4 teaspoon fine sea salt (or to taste)
  • Freshly ground black pepper (to taste)

Instructions:

  1. If using fresh root, peel and grate finely using a microplane. Wear gloves if sensitive to the fumes.
  2. In a medium mixing bowl, combine the sour cream, crème fraîche (or heavy cream), and the prepared horseradish.
  3. Whisk the ingredients gently until they are uniformly smooth and creamy. Avoid over-whisking.
  4. Whisk in the Dijon mustard, white wine vinegar, and sugar (if using). Season generously with salt and pepper.
  5. Taste the sauce and adjust seasoning, adding more vinegar or sugar as needed to balance the heat.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld properly.
  7. Transfer the finished Horseradish Sauce to a serving dish or airtight container and serve chilled.