Title: Embers' Horseradish Sauce
Categories: Pitts Sauce
Yield: 1 Servings

1/2 pint whipping cream freshly grated horseradish OR good-quality prepared horseradish (the kind that needs refrigeration, not the junk you find next to the mustard in the condiments section) salt to taste

Whip the cream until it is almost stiff (it should fall in soft blobs, not make stiff peaks). Gently fold in horseradish to taste, and add salt if necessary. This will hold for a few hours before serving, but no longer.

As a variation (good with corned beef or ham), add powdered dry mustard to the cream before whipping. Proceed as above.

From: KATHY PITTS

previous

next