- 1/2 cup half-and-half cream
- 1/4 cup vinegar
- 1 tablespoon brown sugar
- 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped peeled horseradish root (about 6 ounces)
- Place all ingredients in a blender container; process until fine. Transfer to a saucepan. Cook and stir over low until heated through; do not boil. Store in refrigerator 1-2 months. Yield: 1-1/3 cups.
Originally published as Zesty Homemade Horseradish Sauce in Country Woman September/October 1996, p36
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