Horseradish Spread Recipe
I like to serve this spread with tenderloin or rib roast. The light-textured spread also tastes terrific on sandwiches. —Mark Morgan, Waterford, Wisconsin
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 teaspoon dijon mustard
- 1/4 cup fresh grated horseradish root
- Carbohydrate 0.303008611111111 g
- Cholesterol 13.7 mg
- Fat 3.71679888888889 g
- Fiber 0.014486110912429 g
- Protein 0.2235125 g
- Saturated Fat 2.30426055555556 g
- Serving Size 1 1 serving (10g)
- Sodium 8.53038888888889 mg
- Sugar 0.288522500198682 g
- Trans Fat 0.191558055555555 g
- Calories 35 calories
Directions In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving. Yield: 6 servings. Editor's Note: Store fresh horseradish root in a sealed plastic bag in the refrigerator and it should keep for up to 3 months. Take care when grating horseradish, it has more sting than chopping onions. Use a vegetable peeler or paring knife to remove the outer skin from the root. Originally published as Horseradish Spread in Test Kitchen Favorites 2004 2005, p227 Print Add to Recipe Box Email a Friend
