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Horseradish Sauce

From: Fine Cooking No. 96

Yields: 1 cup

Ingredients:

  • 1 c. sour cream
  • 1/4 c. prepared horseradish or finely grated fresh horseradish
  • 1 tsp. white vinegar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

Combine all ingredients.

Taste. Add salt and pepper if needed. For a little extra kick, we added an extra tablespoon of horseradish.

May be refrigerated for at least 3 days.

Serve with beef tenderloin, such as a Fennel & Rosemary Crusted Beef Tenderloin.

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