Recipe - Creamy Horseradish Sauce

USED ON ROAST BEEF, POT

ROAST AND VEGETABLES
One fourth cup Horseradish
One half tablespoon Sugar
2 teaspoon Dijon mustard
1 teaspoon White vinegar or lemon juice
1 cup Heavy cream, whipped
One half teaspoon Salt
1 pn Paprika

The One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini