Horseradish Cream

Preparation info

  • Difficulty

    Easy

  • Yield: About

    1 cup

Appears in

Ingredients

  • ½ cup peeled, finely diced cucumber
  • Salt
  • 1 cup yogurt cream or sour cream (plain yogurt will be too watery)
  • 1 large garlic clove, minced and mashed to a paste with ¼ teaspoon salt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon drained bottled white horseradish, or to taste
  • Freshly ground black pepper

Method

Start the horseradish cream at least 30 minutes before serving to develop the flavors. Sprinkle the cucumber with ¼ teaspoon salt. Let stand for 10 minutes. Wrap in paper towels or a kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine the cucumber with the other ingredients. Adjust the seasoning to taste. You can refrigerate the horseradish cream, but let it come to room temperature before serving.

Loading
Loading
Loading