Yield: About 2 cups



  1. Melt the butter in a small saucepan over medium-low heat.
  2. Sprinkle in the flour and cook, stirring for one minute. Do not let the mixture brown.
  3. Gradually add the broth, stirring constantly to avoid lumps.
  4. Add the sour cream, horseradish, sugar and vinegar.
  5. Taste and adjust the sugar and vinegar, if desired.
  6. Stir and cook for a few minutes, until heated through.