Horseradish Sauce for Corned Beef or Brisket

• 1/2 cup heavy cream
• 3 tablespoons well-drained prepared horseradish
• 1 tablespoon finely minced shallot
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper

1. In a small bowl, beat the heavy cream until it just begins to hold soft peaks.
2. (Do not overbeat.)
3. Gently whisk in the horseradish, shallot, salt and pepper.
4. Chill until ready to serve.
5. This sauce goes particularly well with leftover corned beef or brisket.

heavy cream, well, shallot, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7165 (may not work)