Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 cucumber, peeled, seeded, and diced fine (about 3/4 cup)
3/4 cup sour cream
3 tablespoons drained bottled horseradish, or to taste
1 teaspoon white-wine vinegar, or to taste
2 teaspoons minced fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish
Preparation
In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.
