Horseradish Sauce
This horseradish sauce is lightened with whipped cream. The recipe is from the Time-Life book Cooking of the British Isles. It's delicious on prime rib or roast beef. The recipe can be doubled.
Servings: 8 people
Calories: 116kcal
Ingredients
- 1/2 cup bottled horseradish not creamed or sauce. 4 ounces
- 2 Tablespoons white wine vinegar
- 2 teaspoons granulated sugar (Swerve can be substituted for low carb)
- 1/2 teaspoon dry English mustard
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 cup heavy cream chilled
Instructions
- Using a clean dish towel, wring out as much liquid as possible from the horseradish
- Beat the heavy cream until stiff peaks form.
- In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.
- Gently fold the horseradish mixture into the cream. Taste and adjust seasoning, adding more horseradish as desired.
Notes
- Use "prepared" horseradish, NOT horseradish sauce. (This is just bottled horseradish root)
- Carefully fold the horseradish into the whipped cream.
- This sauce can be made a few hours ahead of time.
- store any leftover sauce in the fridge.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 365mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg