An estimable horseradish sauce
From Life magazine long ago—around 1962-63.
1/4 cup bottled horseradish drained & squeezed dry in cheesecloth
1 Tbs white wine vinegar
1 tsp sugar
1/4 tsp dry English mustard
1/2 tsp salt
1/2 tsp white pepper
1/2 cup chilled heavy cream
In a small bowl, stir together all but cream until well blended. Whip cream until stiff (the cream, not you). Pour mixture over cream and fold together with rubber spatula lightly but thoroughly. Taste for seasoning. Use with roast beef, smoked trout or eel, grilled salmon, etc.
UPDATE: I now find this too rich for accompanying standing-rib roast, but still good with smoked or grilled fish, which is not so fatty as the standing-rib.
UPDATE 2: I just spotted this in the LA Times:
1/2 cup crème fraîche
1 tablespoon freshly grated horseradish
Combine the crème fraîche and horseradish in a small bowl and mix well. Cover and refrigerate at least one hour or as long as overnight.
Sounds tasty, doesn’t it? — I later tried it. It’s great.
UPDATE 3: This year I’m trying freshly grated horseradish mixed with mascarpone cheese. (We’ll also have the crème fraîche version above.)