| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Peeled and grated fresh horseradish root; up to 3 |
| 2 | ts | Wine vinegar |
| 1 | ts | Lemon juice |
| 1/4 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1 | pn | Freshly ground black pepper |
| 1 | ts | Sugar |
| 1 | c | Heavy cream; softly whipped |
INSTRUCTIONS
Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper, and sugar. Fold in the softly whipped cream, but do not overmix or the sauce will curdle. It keeps for 2 to 3 days, but be sure to cover tightly so that it does not pick up other flavors in the refrigerator. Notes: Recipe courtesy of Darina Allen, "Ballymaloe Seasons" Recipe by: Cooking Live Show #CL9087 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <[email protected]> on Apr 4, 1998
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