Horseradish Mustard Dip

Name: Horseradish Mustard Dip
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1 cup sour cream (240 ml) Sour Cream; 3 Tbsp horseradish (45 ml) Horseradish; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; salt to taste Salt

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

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

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

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).

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

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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