2 beaten egg yolks
1 tbsp. sugar
2 tbsp. prepared mustard
2 tbsp. vinegar
1 tbsp. water
1 tbsp. butter
1 tbsp. prepared horseradish
1/2 tsp. salt

Combine. Put in top of double boiler. Mix well. Place over boiling water. Cook and stir until thick, about 2 minutes. Remove from heat. Stir vigorously until sauce is smooth. Cool.

Fold in 1/2 cup (or more) whipping cream, whipped (or Cool Whip). Refrigerate. Let stand at room temperature for 1/2 hour before serving. Goes well as a dip and also as a meat sauce.