A mix of three no-cook ingredients, this simple dipping sauce can be made in advance.
Martha Stewart Living, February 2006
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
- 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.
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