Jennifer Causey
We absolutely love the pungency and heat of prepared horseradish. While too hot to eat on its own, it absolutely sings in a rich sour cream sauce. Dollop the sauce over steak or salmon, or serve with roasted potato wedges. You can also use horseradish to add dimension to a cheese sauce or bolster a crunchy, creamy coleslaw.
How to Make It
Combine light sour cream, minced fresh dill, prepared horseradish, fresh lemon juice, kosher salt, and black pepper in a bowl, stirring with a whisk until smooth.