This is a picture of a vineyard in March. Not much going on. I like this picture because of the mountain and the sky. Expansive open range….and not a single sign of the busy, hectic, have to be on time everywhere you go life that I lead.
Contrary to the vineyard, this is a recipe for one of the most exciting spreads ever. My sister found the recipe, but neither one of us remember where it came from. One day I texted her and asked if she had that recipe for that “horse whip.” So now I share it with you. I call it “Horse Whip” and as my six year old says when things seem simple, you’ll find the recipe to be “easy peasy lemon squeasy.”
3 T Prepared Horseradish
1/4 c. Sour Cream
1 T. Dijon mustard
1 T. Mayonaise
1 T. chopped chives
Blend all ingredients together and refrigerate for two hours prior to serving. Horse whip is amazing served as an accompaniment to perfectly grilled steak seared with just salt and cracked black pepper or alongside ham or simply roasted pork roast. You can spread it on sandwiches too. Your dining companions will be asking you for this recipe and all you have to say is, it’s “Horse Whip”.