| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Horseradish |
| 1/2 |
tb |
Sugar |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
White vinegar or lemon juice |
| 1 |
c |
Heavy cream, whipped |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Paprika |
INSTRUCTIONS
USED ON ROAST BEEF, POT
ROAST AND VEGETABLES
The 1/4 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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