4 tbsp grated fresh horseradish (roughly peeled and then pulsed in a food processor)
1 tsp sugar
2 tsp dry mustard
1/4 tsp salt
white wine vinegar to dampen
1 cup thickened or lightly whipped cream
Combine all together to make a fresh horseradish cream. If an abundance of horseradish leave out the cream and put bottles of the mixture into the freezer. To use thaw and then mix with cream.