 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Herb Crusted Beef Tenderloin. The sauce can be refrigerated in an airtight container for up to 2 days. Ingredients:
1/2 cup sour cream |
1/2 cup heavy cream |
1/4 cup prepared horseradish, drained |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1/4 teaspoon sugar |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Mix all ingredients, including salt and pepper to taste, in bowl. Cover and let stand at room temperature for 1 to 1 1/2 hours to thicken.
|
|