By Diane Morgan
Count me in as a horseradish lover and connoisseur. No bottled stuff for me. I make my own horseradish cream, and here am offering up my all-time favorite recipe. You can vary the pungency by increasing or reducing the amount of horseradish. Serve this with roast beef, poached salmon, and even spoon it over a baked potato.
In a small bowl, combine the sour cream, horseradish, lemon juice, mustard, and salt and mix well. Taste and adjust the seasoning, and add more horseradish if desired. Cover and refrigerate for at least 1 hour to allow the flavors to meld. It will keep for up to 3 days in the refrigerator.