This creamy sauce delivers a double punch, from the horseradish and the chile. Serve it as an accompaniment to grilled salmon, poached fish, prime rib, or even corned beef. Horseradish is very volatile and loses its flavor and aroma quickly, so this sauce should be made just before serving.
Combine the sour cream, vinegar, and sugar in a bowl and beat until stiff. The cream will become very thin just before it starts to peak.
Stir in horseradish and habanero pulp and serve.