Horseradish Cream

Ingredients

• 2 ounces horseradish root – peeled and finely grated
• 2 tbsp white wine vinegar
• 1 tsp granulated sugar
• 0.5 tsp kosher salt
• 1 cups heavy cream
• 0.25 tsp white pepper

Instructions

1. Peel the horseradish root and finely grate it on the small holes of a box grater or a microplane; you should have about 0.5 cup grated.
2. In a small bowl, stir together the grated horseradish, white wine vinegar, granulated sugar, and kosher salt. Let stand 5–10 minutes to mellow and bloom the flavor.
3. In a separate medium bowl, whisk the heavy cream to soft peaks; it should hold gentle curls when the whisk is lifted.
4. Fold the horseradish mixture into the whipped cream until evenly combined, then fold in the white pepper.
5. Cover and refrigerate 30 minutes to 2 hours to thicken slightly and let the flavors marry. Serve chilled.