Horseradish Cream Sauce
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup prepared horseradish
2 tablespoons chives
1 tablespoon freshly squeezed lemon juice
salt, to taste
ground black pepper, to taste
In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in sour cream, horseradish, chives, lemon juice, salt, and pepper.
Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.