BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 15 2011
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.