horseradish sauce


1 cup sour cream

¼ cup grated fresh horseradish

1 tablespoon Dijon mustard

1 teaspoon white wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper




  1. Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy.
  2. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
  3. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.