Horseradish Tarragon Cream
Makes 1 cup
3/4 c. sour cream (we use Wallaby's which is only organic cream and cultures, nothing else)
3 t. Dr. Cowan's horseradish powder
1-3 t. dried tarragon*, crushed to a powder between your palms, or 1/4 c. fresh, minced
3 t. lemon juice
3/4 t. himalayan pink salt
Mix thoroughly. Refrigerate for 1-2 hours to let flavor develop.
*The longer it sits, the stronger the tarragon flavor. If you're going to serve it right away, use 3 t.; if you're going to keep it a few days, use less.
This does not have the texture that comes with using fresh horseradish but it has ALL the flavor!