Ingredients:

  • 1 cup (245g) Strained Greek Yogurt
  • 1/4 cup (60g) Light Mayonnaise
  • 1/2 cup (120g) Prepared Horseradish, drained of excess brine
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (4g) Fresh chives, finely snipped

Instructions:

  1. Place prepared horseradish into a fine-mesh strainer and press lightly with a spoon to remove excess brine to ensure a concentrated flavor.
  2. In a small mixing bowl, whisk together the Greek yogurt, light mayonnaise, and Dijon mustard for 30 seconds until the mixture is uniform and aerated.
  3. Fold in the drained horseradish, lemon juice, salt, and pepper until the texture is velvety.
  4. For best results, let the sauce rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the proteins to thicken.