Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Horseradish |
½ tablespoon | Sugar |
2 teaspoons | Dijon mustard |
1 teaspoon | White vinegar or lemon juice |
1 cup | Heavy cream, whipped |
½ teaspoon | Salt |
1 pinch | Paprika |
USED ON ROAST BEEF, POT
ROAST AND VEGETABLES
The ¼ cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth.
Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well.
Chill bowl and beaters to produce a lighter, fluffier cream.