Dill Pickle-Horseradish Cream ingredients
Makes about 1.5 cups1 cup sour cream
6 Tbsp prepared white horseradish, about 4-oz
1 Tbsp finely chopped dill pickle
1 Tbsp chopped fresh chives or green onion tops
Notes: Chef Kelley says you can make this two days ahead. Keep refrigerated.
DirectionsIn a small bowl, whisk all ingredients to blend. Cover and refrigerate for at least 2 hours.
Chef Jeanne Thiel Kelley's Horseradish Cream recipe is published in Bon Appétit (March 2008).
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Page Last Updated 1 April 2015