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Horseradish Cream

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. 

Ingredients

  • 1 cup sour cream
  • 1 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • 1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
  • Salt to taste

How to Make It

  1. 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.