Horseradish cream

Horseradish cream

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Serve with tongue, corned beef, Aberdeen sausage or cold roast beef.

Ingredients

Quantity Ingredient
1 cup sour cream
1 teaspoon grated onion
1/4 cup lemon juice
1-2 tablespoons grated horseradish relish
1 teaspoon salt
A pinch cayenne pepper

Method

  1. Combine all ingredients and beat with whisk until stiff.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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