Horseradish Cream Sauce

Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Herb Crusted Beef Tenderloin. The sauce can be refrigerated in an airtight container for up to 2 days.

• Ready In: 1 hr
• Serves: 12-16
• Yields: 1 cup

Ingredients

• 1⁄2 cup sour cream
• 1⁄2 cup heavy cream
• 1⁄4 cup  prepared horseradish, drained
• 2  teaspoons Dijon mustard
• 1  garlic clove, minced
• 1⁄4 teaspoon sugar
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Mix all ingredients, including salt and pepper to taste, in bowl. Cover and let stand at room temperature for 1 to 1 1/2 hours to thicken.