Fresh horseradish roots will definitely give best results. It grows like a weed in any sunny spot in the garden, and the leaves are pretty. Once you have it, it comes out every year. Alternately use bottled horseradish.
YOU WILL NEED
- ½ cup (125 ml) sour cream
- 1 T (15 ml) lemon juice
- 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
- 1 t (5 ml) prepared mustard
- ½ cup (125 ml) fresh horseradish roots, well washed and grated
Mix everything together, cover and refrigerate. Will keep in the fridge for 3 days.
Horseradish is very fibrous, even more so than ginger, a microplane grater works well. We also freeze the roots as they are easier to grate when frozen.