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Ingredients
- 8 ounces, fluid Sour Cream
- 2 ounces, fluid Prepared Jarred Horseradish
- 1/4 teaspoons Salt
- 1/2 teaspoons Worcestershire Sauce
Method
- Mix sour cream, horseradish, salt, and Worcestershire. Taste, and add more salt or Worcestershire sauce if desired.
- This sauce can be made ahead up to 3 days. The longer it rests, the better it gets!
- Serving suggestion: Cook rib-eye steaks for 4 minutes on each side to medium rare, then let rest for 10 minutes. Thinly slice, and serve with lots of horseradish cream.
