| 1/2-cup heavy cream |
| 3 tablespoons well-drained prepared horseradish |
| 1 tablespoon finely minced shallots |
| 1/2-teaspoon salt |
| pinch of freshly ground pepper |
| Beat the heavy cream until it just begins to hold soft peaks. (Do not over beat.) |
| Gently whisk in the horseradish, shallot, salt, and pepper. |
| Chill until ready to serve. |
| This sauce goes particularly well with leftover corned beef or brisket. |
Yield: 1 cup