Creamy horseradish sauce

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.

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