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Name: Fresh Horseradish Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Horseradish root; about 3/4; 1 tb Dijon mustard; 4 tb Mayonnaise; (up to 6); 1/4 c Heavy cream

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INGREDIENTS

1 Horseradish root; about 3/4
1 tb Dijon mustard
4 tb Mayonnaise; (up to 6)
1/4 c Heavy cream

Servings

INSTRUCTIONS

From Down to Earth by Georgeanne Brennan (Chronicle Books). A spoonful of sauce alongside juicy prime rib or corned beef heightens the flavor. Brennan recommends making the sauce just before using, as horseradish loses its potency once its grated. Using a paring knife, peel the tough outer skin off the root, protecting your hands with rubber gloves, if necessary, and being careful not to rub your eyes. Grate the root on a hand-held grater into a bowl. The fine holes of the grater produce a fine, fluffy texture; the larger holes create a coarse, shredded result. Stir in cream, mayonnaise and mustard. Put in a glass jar with a tight-fitting lid and store in refrigerator. Will keep for up to a week. Makes 2 cups. Note: Analysis is based on 32 1-tablespoon servings. Per serving: 30 calories; 2.6 g fat (0.7 g saturated fat; 78 percent calories from fat); 3 mg cholesterol; 19 mg sodium; 1.9 g carbohydrates. >From The Detroit News Posted to EAT-L Digest by Sheri Matheson on Feb 15, 1998

NOTES

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Fresh Horseradish Sauce

1 Horseradish root; about 3/4
1 tb Dijon mustard
4 tb Mayonnaise; (up to 6)
1/4 c Heavy cream

From Down to Earth by Georgeanne Brennan (Chronicle Books). A spoonful of  sauce alongside juicy prime rib or corned beef heightens the flavor.  Brennan recommends making the sauce just before using, as horseradish loses  its potency once its grated.    Using a paring knife, peel the tough outer skin off the root, protecting  your hands with rubber gloves, if necessary, and being careful not to rub  your eyes. Grate the root on a hand-held grater into a bowl. The fine holes  of the grater produce a fine, fluffy texture; the larger holes create a  coarse, shredded result. Stir in cream, mayonnaise and mustard. Put in a  glass jar with a tight-fitting lid and store in refrigerator. Will keep for  up to a week.    Makes 2 cups.    Note: Analysis is based on 32 1-tablespoon servings. Per serving: 30  calories; 2.6 g fat (0.7 g saturated fat; 78 percent calories from fat); 3  mg cholesterol; 19 mg sodium; 1.9 g carbohydrates.  >From The Detroit News    Posted to EAT-L Digest  by Sheri Matheson <sherim@PALACENET.NET> on Feb 15,  1998

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 1 Servings

Calories: 123
Calories from Fat: 110 (89%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.7g
Cholesterol 40.8mg		13 %
Sodium 351.8mg		12 %
Potassium 63.7mg		2 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.4g
Protein 1.9g		3 %
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Calories per serving: 123

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