| 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"
<jfreeman@comteck.com> on Apr 4, 1998
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