From: Fine Cooking No. 96
Yields: 1 cup
- 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.