Whipped Horseradish

• 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

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.

horseradish, heavy cream, mustard, salt, fresh ground white pepper, tabasco sauce

Taken from www.food.com/recipe/whipped-horseradish-228882 (may not work)