2 tablespoons prepared horseradish
3/4 cup sour cream
Juice of 1 lemon
11/2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Drain horseradish in a sieve to remove excess liquid.
In a small bowl, combine horseradish with sour cream, lemon juice, olive oil and salt. Stir and taste for seasoning. Cream can be made ahead and refrigerated up to 3 days. Makes about 1 cup.
Source: Adapted from “The Mile End Cookbook” by Noah and Rae Bernamoff (Clarkston Potter, $27.50).
Per tablespoon: 41 calories (percent of calories from fat, 86), trace protein, 1 g carbohydrates, trace fiber, 4 g fat (2 g saturated), 5 mg cholesterol, 70 mg sodium.