Homemade Horseradish Cream

Back when I had my restaurant, Friday Nights special dinner to go was our Boneless Prime Rib Dinner. One of the accompaniments to the dinner was a horseradish cream that I developed. People loved it! If you are cooking on a budget you probably would choose a steak that fits your budget rather than purchase the Prime Rib.
The Horseradish Cream will pair well with any type of steak, or in the colder months would be a super side sauce for a pot roast dinner or roasted beef dinner (spoon roast or eye of the round). My sauce is not all that expensive to make and in my estimation tastes far better than anything in a jar.

• 3/4 cup heavy cream
• 4 tbsp. prepared horseradish
• 2 tbsp. apple cider vinegar
• salt to taste

In a bowl add the heavy cream and whip until thickened. Fold in the prepared horseradish and vinegar and salt to taste.

Keep refrigerated until you are ready to use it. If you have left over sauce keep it stored in an airtight container. It should last for about 2 weeks.