- 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
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