Horseradish Cream Sauce

I wanted to make an Outback Steakhouse-style horseradish sauce to go with the vegan breaded shrimp I found in the freezer section at Whole Foods, and horseradish cream sauce is the primary ingredient.  I went to buy some from the store, but all of the options were cheap, garbage-style condiments with high fructose corn syrup and other preservatives, so I decided to make my own.  I found this recipe by Alton Brown on the FoodNetwork website.  Alton tends to make the best recipes.  I plan to make maybe half of this into the Outback-style dip and keep half as is.

Ingredients
1 cup sour cream
1/4 cup grated fresh horseradish (You can find whole horseradish root in the produce section, typically near the ginger root and herbs.)
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks. (One thing I read online about horseradish is that it goes bitter and gross shortly after being grated unless you add vinegar or something to it.  So make the whole mixture in one go rather than grating anything ahead of time.)