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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 15 2011

Creamy Horseradish

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 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.