The potent horseradish. The mustardy, spicy king of condiments. In Scandinavian cooking, present in many classic dishes, and perfect on the side of grilled meats. This “for everything” dip keeps the kick, but dials it down a little to not be overpowering. You may want to make a double batch, it’s that good.
From my cookbook NORTH – Scandinavianish Cooking.
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Horseradish Dip with Garlic, Mustard and Honey
- Total Time: 45 minutes
- Yield: Serves 4
Description
The potent horseradish. The mustardy, spicy king of condiments. In Scandinavian cooking, present in many classic dishes, and perfect on the side of grilled meats. This “for everything” dip keeps the kick, but dials it down a little to not be overpowering.
Ingredients
- 1 cup (240 ml) high-quality sour cream
- 1/2 cup (60 g) fresh horseradish, finely grated
- 1 garlic clove, finely chopped
- 1 1/2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- Juice of 1/2 lemon
- 1 tsp honey
- 2 tsp finely sliced chives
- 1/2 tsp salt
- 1/4 tsp freshly ground mixed pepper
Instructions
- Peel the horseradish root using a vegetable peeler to remove the tough outer skin.
- Using a fine grater, grate the peeled horseradish root into small shreds. Set aside.
- In a medium-sized mixing bowl, combine the sour cream, chopped garlic, grated horseradish, mayonnaise, Dijon mustard, white wine vinegar, and freshly squeezed lemon juice. Whisk everything together until the mixture is smooth.
- Add the honey, salt, and pepper to the bowl. Fold in the chives. Whisk again to incorporate all the ingredients evenly.
- Taste the dip and adjust the seasoning if necessary. If you prefer a spicier kick, add more freshly grated horseradish.
- Cover the dip with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes.
Notes
The sour cream and mayonnaise are there to soften the horseradish, not to hide it. Grate in more and taste as you go if you want it hotter.
Give it 30 minutes in the fridge. Straight after mixing you taste the parts separately; after half an hour you taste the dip.
It is a broad condiment rather than a single-dish sauce. Grilled meat is the classic pairing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Recipes
- Cuisine: Nordic
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Fat: 16 g
- Carbohydrates: 6 g
- Protein: 2 g
Frequently Asked Questions
How hot is it?
Dialed down on purpose. The sour cream and mayonnaise soften the horseradish so it keeps the kick without overpowering what it is served with. If you want more, grate in more fresh horseradish and taste as you go.
Why let it sit in the fridge for 30 minutes?
It gives the grated horseradish and the chopped garlic time to move into the sour cream. Straight after mixing you taste them separately; after half an hour you taste the dip.
What do you serve it with?
Grilled meat is the classic pairing in Scandinavian cooking. But it is a broad condiment, not a single-dish sauce — put it next to anything that could use a little heat.
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