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Horseradish Spread

Total Time

Prep: 10 min. + chilling


6 servings

I like to serve this spread with tenderloin or rib roast. The light-textured spread also tastes terrific on sandwiches. —Mark Morgan, Waterford, Wisconsin


  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh grated horseradish root
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt


  1. In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving.
<B>Editor's Note:</B> Store fresh horseradish root in a sealed plastic bag in the refrigerator and it should keep for up to 3 months. Take care when grating horseradish, it has more sting than chopping onions. Use a vegetable peeler or paring knife to remove the outer skin from the root.

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