How To: Horseradish Cream

By Susan Kemp

How To: Horseradish Cream
Warm up cold winter nights and days by adding a hint of peppery horseradish cream to your dishes. Served alongside beef or fish, it will give a welcome burst of heat and flavour.

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.


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