1 tablespoon butter
1 tablespoon minced shallots
1 teaspoon minced garlic
1 cup dry white wine
1 cup sour cream
1/2 cup prepared horseradish, drained
1 tablespoon minced fresh chives or green onions
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 teaspoon fresh lemon juice
Melt butter in heavy small saucepan over medium heat. Add shallots and garlic; sauté until softened, about 1 minute. Add wine; simmer until mixture is reduced to 2 tablespoons, about 8 minutes. Remove from heat and cool.
Whisk remaining ingredients into shallot mixture. Cover and refrigerate at least 1 hour before serving.
Makes about 1 1/2 cups.