1/4 c. battered horseradish, drained and squeezed dry in a 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 chilled heavy cream

In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended. Beat the cream until stiff enough to form peaks when lifted from bowl. Pour horseradish mixture over the cream and with a rubber spatula, fold together lightly but thoroughly. Taste for seasoning. Serve the sauce as an accompaniment to roast beef, smoked trout, eel, or salmon. Makes about 1 cup.