HORSERADISH SAUCE
I. WHIPPED CREAM–BASED
About 1 ⅓ cups
This light condiment is a particular delight with hot roast beef, but it is also good with cold meats.
Beat in a medium bowl to stiff peaks:
- ½ cup cold heavy cream
Gradually, beat in:
- 3 tablespoons lemon juice or distilled white or cider vinegar
- 2 tablespoons grated peeled fresh or drained prepared horseradish
- ¼ teaspoon salt
- Pinch of cayenne pepper
Chill for at least 30 and for up to 60 minutes. Stir gently before serving.
II. MAYONNAISE-BASED
About 1 ¾ cups
A richer sauce perfect for serving with Crudités, slathering on pastrami and corned beef sandwiches, or serving with roasted beets or parsnips.
Stir together thoroughly in a medium bowl:
- 1 cup mayonnaise, store-bought or homemade
- ½ cup sour cream
- 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
Add:
- 1 to 2 teaspoons cider vinegar or lemon juice, to taste
- ¼ teaspoon salt, or to taste
- (Pinch of sugar)