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