Horseradish cream
Serve with prime rib or cold roast beef.
½ cup heavy cream
½ cup sour cream
½ cup prepared horseradish
1 tablespoon fresh lemon juice
Salt and pepper to taste
  1. Beat heavy cream until thickened but not yet at soft peaks.
  2. Fold in all other ingredients.
  3. Refrigerate for 30-60 minutes before using, or transfer to an airtight container and refrigerate up to 2 weeks.