Horseradish Sauce

Ingredients

• 2.5 ounces horseradish root – peeled and finely grated
• 1.5 tablespoons white wine vinegar
• 0.5 teaspoon kosher salt
• 0.75 cup heavy cream – well chilled
• 1 teaspoon sugar
• 0.25 teaspoon ground black pepper

Instructions

1. Peel the horseradish root and finely grate it on a microplane or the fine holes of a box grater.
2. In a nonreactive bowl, stir the grated horseradish with the white wine vinegar and kosher salt. Let stand for 10 minutes to stabilize the heat and prevent browning.
3. In a separate chilled bowl, whip the heavy cream to soft peaks with a whisk or mixer, 2–3 minutes.
4. Gently fold the horseradish mixture into the whipped cream along with the sugar and black pepper until evenly combined.
5. Cover and refrigerate until slightly thickened and flavors meld, 20–30 minutes. Stir and serve cold.