Recipe - Fresh Horseradish Sauce

1 Horseradish root; about 3/4
pound
One fourth cup Heavy cream
4 tablespoon Mayonnaise; (up to 6)
1 tablespoon Dijon mustard

From Down to Earth by Georgeanne Brennan (Chronicle Books). A spoonful of
sauce alongside juicy prime rib or corned beef heightens the flavor.
Brennan recommends making the sauce just before using, as horseradish loses
its potency once it's grated.

Using a paring knife, peel the tough outer skin off the root, protecting
your hands with rubber gloves, if necessary, and being careful not to rub
your eyes. Grate the root on a handheld grater into a bowl. The fine holes
of the grater produce a fine, fluffy texture; the larger holes create a
coarse, shredded result. Stir in cream, mayonnaise and mustard. Put in a
glass jar with a tightfitting lid and store in refrigerator. Will keep for
up to a week.

Makes 2 cups.

Note: Analysis is based on 32 1tablespoon servings. Per serving: 30
calories; 2.6 g fat (0.7 g saturated fat; 78 percent calories from fat); 3
mg cholesterol; 19 mg sodium; 1.9 g carbohydrates.
From The Detroit News

Posted to EATL Digest by Sheri Matheson sherim@PALACENET.NET on Feb 15,
1998