Horseradish Cream Sauce

Ingredients
¹⁄₂ cup heavy cream
¹⁄₂ cup prepared horseradish (Found in the refrigerator aisle.)
1 teaspoon table salt
¹⁄₈ teaspoon ground black pepper

Instructions
1. In a medium bowl, or mixing bowl fitted with a whisk, whisk cream until thickened but not yet holding soft peaks, about 1 to 2 minutes.  Gently fold in horseradish, salt, and pepper.  Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving. 

Comments
This recipe came from Cook’s Illustrated and was suggested as an accompaniment for the Slow-Roasted Eye Round Roast Beef.  It’s fantastic and very potent!  The cream does tame the horseradish enough  to make it highly enjoyable. 

Be aware that you do need to use actual cream for this recipe.  I often swap out half and half for heavy cream but this will not work in recipes that require whipping.  Sadly I remembered this key fact after grocery shopping, but at least I remembered it before cooking!

Shown here with Eye Round Roast and Garlic Mashed Potatoes.

Cook’s Illustrated