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.
Prep Time10 minutes mins
Cook Time5 minutes mins
Course: Condiment
Cuisine: English
Servings: 8 people
Calories: 116kcal
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.
- 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.
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