Horseradish Sauce for Corned Beef or Brisket

• 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

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