No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. This recipe was also featured on "Mad Hungry for the Holidays."
- Yield: Makes about 1 1/4 cups
Source: Martha Stewart Living, December 2008
- 1 cup sour cream (8 ounces)
- 6 tablespoons freshly grated horseradish
- 2 tablespoons white vinegar
- 1 teaspoon coarse salt
Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.