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Horseradish-Mustard Sauce

A mix of three no-cook ingredients, this simple dipping sauce can be made in advance.

  • yield: Makes about 1 1/3 cups


  • 1 cup sour cream (8 ounces)
  • 6 tablespoons prepared horseradish
  • 1 1/2 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepper

Cook's Note

Sauce can be stored in the refrigerator up to 2 days.


  1. Step 1

    Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper.

Martha Stewart Living, February 2006