Small Sauces: Horseradish

Add 2 oz (60 g) drained horseradish, ½ cup (120 mL) heavy cream, and 2 tsp (10 mL) dry mustard dissolved in 1 fl oz (30 mL) vinegar to 1 qt (960 mL) velouté made with beef or veal stock or broth from Simmered Fresh Beef Brisket.