Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes about 1 1/4 cups

Minced jalapeño gives Horseradish Cream extra zing. Serve Horseradish Cream with Weekend Brisket.

 

How to Make It

Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.

Ratings & Reviews