1 cup peeled and cubed horseradish root
¾ cup white wine vinegar
2 teaspoons white sugar
2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1-2 tablespoons sour cream or mayonnaise, depending on how mild or hot you prefer
1 tablespoon chives
Combine all ingredients in blender; pulse until blended to preferred consistency. Avoid fumes right after opening, unless you’re in the mood for watery eyeballs.
Store in the refrigerator for up to one month. Freeze up to six months.