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
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.
Mix everything together, cover and refrigerate. Will keep in the fridge for 3 days.