1/4 cup bottled horseradish (drained and squeezed dry in a towel)
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 teaspoon dry english-style mustard
1/2 teaspoon salt (or to tastes)
1/2 teaspoon white pepper (or to tastes)
1/2 cup heavy cream (chilled)
Directions:
1. In small bowl combine first 6 ingredients. 2. Beat cream with mixer or whisk until stiff peaks form when lifting up mixer or whisk from bowl. 3. Pour horseradish mixture over cream. 4. With rubber spatula fold together lightly but thoroughly. 5. Taste and adjust salt/pepper to tastes.
