Whipped Horseradish Recipes

Steps:

• Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
• In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
• Add the horseradish, mustard, salt, pepper and Tabasco.
• Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
• Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.

Steps:

• Whip cream until stiff peaks form.
• Fold in seasoned salt, horseradish and Tabasco until well mixed.
• Make sure to use either the prepared horseradish or the freshly grated horseradish but not both.

Steps:

• Whip cream until stiff peaks form. Fold in Seasoned Salt, horseradish and Tabasco until well mixed.

Steps:

• In small bowl, stir all ingredients except whipping cream until well mixed; set aside.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff. Carefully fold into sour cream mixture.
• Store sauce covered in refrigerator.

Steps:

• In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return potatoes to pot. With a potato masher, mash until potatoes are fluffy and free of large lumps. (For a smoother texture, pass potatoes through a ricer or food mill into pot.)
• Meanwhile, in a small saucepan, heat cream, milk, and butter over medium-low until butter melts. Slowly pour cream mixture into potatoes, stirring until combined. Whisk in horseradish to taste and sour cream, and season with salt and pepper.