Whipped Horseradish

A steak lover's delight! Perfect with ribeye, prime rib, or sirloin. I like it on steak sandwiches or to dip steak fries in. Decadent for sure! Servings are approximate. Cook time includes chill time.

• Ready In: 1 hr 12 mins
• Serves: 4-6
• Yields: 3 1/2 Cups

Ingredients

• 1  cup  prepared horseradish
• 2  cups heavy cream
• 1  teaspoon Dijon mustard
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon fresh ground white pepper (pre-ground is ok in a pinch)
• 3⁄4 teaspoon Tabasco sauce

Directions

1. Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
2. In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
3. Add the horseradish, mustard, salt, pepper and Tabasco.
4. Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
5. Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.