| How To Cook: |
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1. In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.
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2. Beat the cream with a whisk or a rotary or electric beater until stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
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3. Pour the horseradish mixture over the cream and, with a rubber spatula, fold together lightly but thoroughly. Taste for seasoning.
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4. Serve the sauce from a sauceboat as an accompaniment to roast beef or to such fish as smoked trout, smoked eel and grilled salmon.
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