It seems that sauces are on my mind lately. This may be the second one I’ve made in two days. But, this one, a classic, is a favorite. Heck, they’re all favorites. I adore horseradish. I love it spicy and fresh though I’ve never gotten the root and grated it I bet it would be amazing. I’m always on a quest to find horseradish that is spicy enough for me, that screams “I’m horseradish and I’m gonna run through your sinuses now,” when it hits your tongue. If you know a brand, send the name to me.
This is my version of a big ole batch. It makes about 1 1/2 cups, but that kinda depends on the amount of stingy horseradish that you prefer. Again, like other sauces I seem to adore, pour this on everything like that salad right there with roasted beets and pot roast.
- 1 cup sour cream
- ¼-1/2 cup prepared horseradish
- 2 tbsp dijon mustard
- 2 tbsp lemon juice or juice of half a lemon
- 1 tbsp chopped fresh dill
- ¼-1/2 tsp salt (to taste)
- ½ tsp. freshly ground black pepper
- Mix all ingredients in a 2 cup bowl. Start out with ¼ cup horseradish and adjust to your taste. I like it spicy with lots of horseradish, but you may not. This will impact how much the total makes.
- Chill in the refrigerator for at least 30 minutes before serving.
- Enjoy as a dip, sauce, or dressing. It's so yum!