Sour-Cream and Horseradish Sauce

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Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon prepared mustard


Combine the sour cream with the horseradish and mustard. Chill until ready to serve.

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