Lemon Cream Sauce

This is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.

2 cups mayonnaise
2 cups sour cream
1/4 cup fresh lemon juice
2 1/2 teaspoons grated lemon peel
2 teaspoons white horseradish
2 teaspoons Dijon mustard
1 teaspoon salt

Combine all ingredients in large bowl and blend. Cover and refrigerate. Adjust seasoning before serving.

Lime Cream Sauce:
Substitute 1/3 cup lime juice for lemon juice and 1 teaspoon grated lime peel for lemon peel in the Lemon Cream Sauce recipe.