- 1 cup sour cream
- 3 tablespoons finely grated peeled fresh horseradish (1 oz; use small teardrop-shaped holes of a box grater)
- 1/8 teaspoon black pepper
- Makes about 1 1/4 cups. Stir together sour cream, 1 1/2 tablespoons horseradish, and pepper. Taste sauce, then add more horseradish as desired. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).