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.