Horseradish Sauce, With Tarragon

• 1/2 to 3/4 cup freshly grated horseradish
• 1 1/2 cups sour cream
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried)
• Tarragon vinegar to taste
• Coarse salt and freshly ground pepper to taste

1. Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl.
2. Mix thoroughly and add vinegar to taste.
3. Season with salt and pepper.
4. Put the sauce in two small bowls.

freshly grated horseradish, sour cream, mustard, tarragon, tarragon vinegar, salt

Taken from cooking.nytimes.com/recipes/2725 (may not work)