Creamy Horseradish Sauce

--USED ON ROAST BEEF, POT
--

ROAST AND VEGETABLES

1/4 c Horseradish

1/2 tb Sugar

2 ts Dijon mustard

1 ts White vinegar or lemon juice

1 c Heavy cream, whipped

1/2 ts Salt

1 pn Paprika

The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.