Рецепт Creamed Horseradish Sauce

by Sid's Sea Palm Cooking

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: 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. Created using The Recipes Generator