Chef John Folse's Horseradish Creole Cream Sauce

This horseradish sauce is great on corned beef and cabbage.

Ingredients:

1/2 cup horseradish

1 cup mayo

2 Tablespoon Creole style mustard

1 teaspoon minced garlic (1 medium clove)

1 Tablespoon chopped parsley

Pinch of sugar

3/4 cup heavy whipping cream

S&P

Dash of Crystal hot sauce

Directions: 

In a large mixing bowl, combine horseradish, mayo and mustard. Using a wire Whisk, blend all ingredients thoroughly.

 Add garlic, parsley and sugar and continue to whisk until well blended. 

Season to taste with S&P and Crystal hot sauce.

In a separate metal bowl, whip the heavy whipping cream until soft/medium peaks form. Using a spatula, gently fold the chipped cream into the horseradish mixture. 

Transfer to a serving bowl.