Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Give this classic tenderloin condiment as much horseradish oomph as you please.
Makes about 2 cups
Total time: 5 Minutes
1 1/3 cups sour cream
1/2 cup whipping cream, whipped to soft peaks
6 tablespoons prepared horseradish
1 1/2 teaspoons Dijon mustard
2 to 3 tsp. fresh lemon juice
1/2 teaspoon sugar
Fold together first 4 ingredients in a medium bowl. Stir in lemon juice and sugar. Add salt and pepper to taste.