Source: Martha Stewart Living, February 2006
- 1 cup sour cream (8 ounces)
- 6 tablespoons prepared horseradish
- 1 1/2 tablespoons Dijon mustard
- Coarse salt and freshly ground pepper
Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper.
Sauce can be stored in the refrigerator up to 2 days.