I like to serve this spread with tenderloin or rib roast. The light-textured spread also tastes terrific on sandwiches. —Mark Morgan, Waterford, Wisconsin
- 1/2 cup heavy whipping cream
- 1/4 cup fresh grated horseradish root
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving. Yield: 6 servings.
Originally published as Horseradish Spread in Test Kitchen Favorites 2004 2005, p227
Reviews for Horseradish Spread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review