Classic Horseradish Cream Sauce

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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

The classic accompaniment to prime rib.

SERVES16 to 20 (Makes about 1 cup)

TIME10 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

In this classic accompaniment to prime rib and other roasts, we used a one-to-one ratio of prepared horseradish to heavy cream to ensure that the sauce had a vibrant pungency. Whisking the cream just until thickened before folding in the ho...

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