Horseradish Whipped Cream Sauce

yields about 375 ml

Finely grate horseradish into a suitable bowl, do not let it drain.

Whip the cream in a properly chilled baking bowl until it is a tiny bit more than “semi-stiff”.

Combine vinegar, horseradish, mustard, salt and sugar in a baking bowl. Gently fold in whipped cream until it is evenly distributed throughout the horseradish mixture.

Cover and refrigerate for at least 1 hour.

To be.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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