Horseradish Cream

Make this early in the day and refrigerate to be served with a standing rib roast. One of my nieces actually prefers the cream to the roast itself, it's that good.

Now, when I eat this I don't worry about the calories as this is an annual treat. But if you just gotta know, you can find the nutrition facts here.

Horseradish Cream


½ c  heavy whippingcream
1/8 c  mayo
1/3 c  horseradish,drained
1 T  mustard, Dijon
1/8 t  sugar
1/8 t  salt
¼ t  pepper


Whip the cream in a cold bowl with cold beaters until softpeaks form. In a separate bowl, combine mayo, horseradish, and mustard. Usingrubber spatula, fold in the whipped cream. Add sugar, salt, and pepper totaste. Stir well and transfer to serving bowl.

Easy to alter to taste - more or less horseradish, mayocream etc. I used more horseradish and a little more mayo tonight and a littleless cream. 

Yum is an understatement for this dish. It is impossible to eat without going through a remarkably mindful moment. Enjoy.