PANTRYFLEX

shake · dip

★ STARRED KITCHENPrep 5 min

Glassfield Horseradish Mustard Dip

Independent adaptation of a publicly published Gabriel Kreuther recipe. Not affiliated with, sponsored by, or endorsed by Gabriel Kreuther.

Horseradish Mustard Dip from a starred kitchen & national award winner.

Ratio

Ratio by volume: Sour Cream 240 ml, Horseradish 45 ml, Dijon Mustard 15 ml
Sour Cream 240 mlHorseradish 45 mlDijon Mustard 15 ml

Ingredients

  • Sour Cream — 1 cup sour cream (240 ml)
  • Horseradish — 3 Tbsp horseradish (45 ml)
  • Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
  • Salt — salt to taste

Method

  1. Pour to the lines in order (bottom → top): Sour Cream, Horseradish, Dijon Mustard.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Gabriel Kreuther works in Alsatian-French / New York at Gabriel Kreuther; credentials include James Beard Best Chef: New York City 2009; Michelin 2* (Gabriel Kreuther, New York).

Originally published as Horseradish Mustard Dip.

Adapted from a Gabriel Kreuther recipe (Gabriel Kreuther / CBS The Dish).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gabriel Kreuther / CBS The Dish (published as “Horseradish Mustard Dip”). Full citation lives in Provenance.

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