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Episode: |
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| rosemary peppercorn sauce |
| Serves: |
Makes about 1-1/2 cups |
Advance
Preparation: |
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| Category: |
Sauces |
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Ingredients:
1 cup sour cream
1/2 cup heavy (whipping) cream
1 tablespoon fresh rosemary leaves, minced
2 teaspoons prepared horseradish
1 teaspoon cracked black peppercorns
Coarse salt (kosher or sea) to taste
Directions:
Whisk the sour cream, heavy cream, rosemary, horseradish, and peppercorns together in a small bowl. Add salt to taste. Refrigerate until serving time. |
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