Yield: 6 to 8 servings or 1 cup

1 cup dairy sour cream

3 Tablespoons prepared horseradish

Fresh or dried dill weed

  1. 1. Combine the sour cream with the horseradish, tasting and adding salt to taste if desired. Garnish with the dill weed.

Variation: If desired, use above recipe and substitute Dijon Style Prepared Mustard for a Mustard Sauce.


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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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