Horseradish Sauce (For Main Courses & to Give As a Gift)

This is from my favorite cookbook: "Gifts from your Kitchen Cookbook" by Marie Roberson Hamm. This 1973 Fawcett cookbook is a precious gem!****The recipe doesn't say how to prepare the horseradish. Finely grating it would make the most sense. With fresh horseradish, the longer it is out of the ground before it is prepared, the hotter it is supposed to be.****I've not yet made this recipe.****Cooking time is time to boil jars.****I'd recommend using three 1/2 c jars to give as gifts. Cooks prefer gifts that don't require the addition of expensive ingredients! :)

• Ready In: 30 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup  fresh horseradish
• 1  cup sour cream
• 1⁄4 teaspoon salt
• 1  teaspoon onion, grated
• 1⁄8 teaspoon  hot pepper sauce

Directions

1. Blend all ingredients until well mixed.
2. Pack into small sterilized crocks or jars and seal.
3. Refrigerate.
4. Sauce will keep for several weeks.