1/4 c. bottled horseradish, drained & squeezed dry in a kitchen towel

1 tbsp. white wine vinegar 1 tsp. sugar 1/4 tsp. dry English mustard 1/2 tsp. salt 1/2 tsp. white pepper 1/2 c. chilled heavy cream

In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended. Beat the cream with a whisk or a rotary or electric beater until stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.

Pour the horseradish mixture over the cream and, with a rubber spatula, fold together lightly but thoroughly. Taste for seasoning. Serve the sauce from a sauceboat as an accompaniment to roast beef, ham, smoked trout or grilled salmon.