1/2 c. prepared horseradish, drained
1/2 tsp. dry mustard
1/2 c. heavy cream, whipped

Combine horseradish and dry mustard. Let stand in refrigerator until meal time. Just before serving, whip cream and fold in horseradish mixture. Serve at once. for steak, ham, cheese, eggs and veggies. Yield: 1 1/2 cups.