Horseradish Cream

A tradition when serving Standing Rib Roast.

Also good served with bean soup - add a generous tablespoon of Horseradish Cream in the middle of each bowl of soup. Pass any remaining Horseradish Cream on the side.

1/4 cup prepared horseradish, well drained 
1 cup sour cream 
2 tablespoons snipped chives or scallion tops (optional)
1/4 teaspoon kosher salt 
Freshly cracked black pepper, to taste

Combine the ingredients in a small mixing bowl and allow flavors to incorporate for one hour before serving. (This sauce may be prepared two days in advance and held refrigerated and covered.)