Serves:

Ingredients:

--------- 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
--------- USED ON ROAST BEEF, POT ---------
--------- ROAST AND VEGETABLES ---------

Method:

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.