Creamed Horseradish Sauce

When I made the Frisk Stegt Log for Tapas, I also made some Creamed Horseradish Sauce to drizzle on top of the  Roast Beef Smørrebrød.

Personally I love Horseradish, the stronger the better, to the point that my eyes water and my nose runs when I pile it onto a piece of roast beef.
But not everyone likes it, and in fact sometimes you just want a few notes of horseradish to help point out the deliciousness of the other ingredients.
And if that's the case, then you need to try this.
It is Danish, yes, and I adapted it a little.


And here's a hint, if making it to top an open face sandwich you don't want to just glop it on there, no, that's just not right,  but you can put some in a ziploc bag, cut the corner off, and then just drizzle it on in a little squiggly pattern.  You want it to look pretty.   You can also use a piping bag as well, but why waste one of them on this. 

yield: 1 cupAuthor: Sid's Sea Palm Cooking (adapted from many recipes)print recipe

Creamed Horseradish

prep time: 10 MINScook time: total time: 10 mins

This creamy Horseradish sauce goes so well with beef it would almost be a crime not to serve it together.

INGREDIENTS:

• 3 tablespoons Strong Horseradish cream ( I prefer Inglehoffers brand)
• 2 tablespoons Creme Fraiche (or sour cream)
• 1/4 cup Heavy cream, whipped
• 1 tsp. Rice Wine Vinegar
• 1/2 teaspoon sugar

INSTRUCTIONS:

1. Mix the Horseradish, Creme Fraiche, vinegar and sugar together. Whip 1/4 cup heavy Cream, just till it holds together. Fold the whipped cream into the horseradish mixture and serve.

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