Creamy Horseradish Sauce
Yield
1 batchPrep
10 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
horseradish
|
*
|
| ½ | tablespoon |
sugar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
white vinegar
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
horseradish
|
*
|
| 7.5 | ml |
sugar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
white vinegar
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
paprika
|
*
|
Directions
The ¼ 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.
