If you prefer, you can use sour cream (my favorite is this cultured sour cream). For the graded horseradish, you'll want about a 3 inch (7.6 cm) piece of horseradish root, peeled. I use a hand or box grader to grade the horseradish in the same way I grade fresh ginger.I like making this ahead of time so the sauce has time to sit in the refrigerator and the horseradish bits have time to soak up the salt and vinegar.To make this dairy-free, use cashew cream instead of yogurt, or a dairy-free yogurt.
Servings: 4servings
Calories: 25kcal
Ingredients
2tablespoonshorseradishpeeled and finely grated
1tablespoonwhite vinegar
1/4teaspoonfine salt
1/4teaspoonhoney
1teaspoonmustardDijon or other
1/2 cupyogurt
Instructions
Whisk together the horseradish, vinegar, salt, honey, and mustard in a bowl. Let it sit for a few minutes.
Whisk in the yogurt to the horseradish mixture.
Refrigerate until ready to serve. Last for several days in the refrigerator.