Horseradish Sauce

Ingredients

• 1 cup whole-milk sour cream
• ¼ cup mayo
• 1/4 cup grated horseradish (bottled is fine)
• 1 teaspoon white wine vinegar
• Kosher salt (to taste)
• 1/4 teaspoon freshly ground black pepper (or peppercorn medley)

Directions

1. Dump all ingredients into a appropriate sized mixing bowl and whisk until smooth.
   • This is a sauce that works best if you adjust sour cream and mayo to your liking. I typically like a bit more bias towards mayo and a bit heavier on the horseradish.
2. Place in the fridge for at ~ 4 hours (or overnight) to allow flavors to meld. 
3. Store refrigerated, in airtight container for 2-3 weeks

Uses

• Pierogis
• Brats
• Corned Beef
• Roast Beef Sandwiches
• Fish & Chips