• 2 tablespoons bottled horseradish
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 teaspoon freshly grated lemon zest
  • Kosher salt and freshly ground pepper


Serves: 1/2 cup


Place the horseradish in a small strainer set over a cup and press until the horseradish is quite dry. Measure and set aside 1 tablespoon of the drained horseradish and 1 tablespoon of the liquid. Strain more if you don't have enough.

Whisk together the sour cream, reserved horseradish and liquid, lemon rind, and salt and pepper to taste.