Ingredients:

  • 1 cup Full-Fat Sour Cream or Crème Fraîche
  • 1/3 cup Prepared Horseradish, drained
  • 1 Tbsp Fresh Lemon Juice (or White Wine Vinegar)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch Caster Sugar (optional)
  • 1 Tbsp Fresh Chives, minced

Instructions:

  1. Drain the Horseradish: Place the measured prepared horseradish into a fine-mesh sieve set over a bowl. Press gently with a spoon to remove any excess liquid. Discard the liquid. This step is crucial to prevent the sauce from becoming watery.
  2. Combine the Base: In a mixing bowl, add the full-fat sour cream (or crème fraîche), the drained horseradish, the lemon juice (or vinegar), and the Worcestershire sauce.
  3. Mix Thoroughly: Using a whisk or spatula, gently fold and combine the ingredients until fully incorporated and the sauce is uniform in colour and texture. Avoid over-whisking, which can thin the cream base.
  4. Initial Seasoning: Add the salt, black pepper, and the pinch of caster sugar (if using). Mix again.
  5. Add Freshness: Gently fold in the minced fresh chives.
  6. Chill for Flavour Development: Transfer the sauce to an airtight container. Refrigerate for a minimum of 30 minutes, but ideally 2 hours. Chilling allows the intense volatile oils of the horseradish to marry properly with the cool dairy.
  7. Final Taste and Adjust: Just before serving, give the sauce a final stir. Taste it, and adjust seasoning if necessary—adding more horseradish for fire or lemon juice for brightness.