--------------------------USED ON ROAST BEEF, POT-------------------------- ----------------------------ROAST AND VEGETABLES---------------------------- 1/4 c Horseradish 1/2 tb Sugar 2 ts Dijon mustard 1 ts White vinegar or lemon juice 1 c Heavy cream, whipped 1/2 ts Salt 1 pn Paprika The 1/4 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.
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