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Classic Horseradish Cream Sauce
Nb persons: 8
Yield: 2 Tablespoons each
Preparation time:
Total time:
Source: Cook's Illustrated Published January 1, 2008.
1/2 cup | heavy cream |
1/2 cup | prepared horseradish |
1 teaspoon | table salt |
1/8 teaspoon | ground black pepper |
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 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. Makes about 1 cup.
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