Fluffy Horseradish Sauce
|Prepared horseradish||2 Tablespoon|
|White vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
In a 2 cup glass measure, beat egg yolks lightly with a wire whip.
Add vinegar, horseradish, sugar, mustard, water, and salt.
Beat until well blended.
Microwave, uncovered, on HIGH (100%) for 2 minutes, beating with a wire whip after 1 minute.
Cover and refrigerate.
Whip cream until soft, moist, peaks form.
Beat cool horseradish mixture until smooth; fold into cream.
Cover and refrigerate for up to 4 days.