This simple recipe makes a zesty compliment to beef or pork dishes. I traditionally serve it with beef tenderloin at Christmas or an Easter ham. Make this up in the morning to allow ingredients to come together before dinner that evening. Leftover cream keeps well in the fridge for several days. Adjust the amount of horseradish to your liking. It gets hotter the longer it sits. I buy the prepared horseradish from the refrigerated deli section in the supermarket. —Lizthechef
1 generous cup
shallots, finely chopped
fresh chives, finely chopped
champagne or white wine vinegar
chopped chives for garnish
In This Recipe
Combine all ingredients except the chives reserved for garnish. Mix well and store in covered container.