Makes 1 1/2 cups.
1 (8 ounce) container sour cream
1 cup milk
1 tablespoon creamed horseradish
1 teaspoon wet mustard
1 teaspoon white pepper
In a medium saucepan, over medium heat, combine sour cream and milk. Stir constantly while heating. Add horseradish, mustard and white pepper, stirring constantly. Reduce heat to low and let simmer for 5 minutes or until sauce is hot.
Serve over potatoes, vegetables, beef or seafood.