Dijon Horseradish Cream Sauce

Ingredients:

1 Qt. Heavy Cream

3 T White Mustang Horseradish

2 tsp. Stone-ground Dijon Mustard

2 tsp. Salt

2 C Defatted pan drippings from roast

OR

4 C Haserot Culinaire Glace de Veau reduced to 2 C

Directions:

Reduce cream by 50%.

Whisk in mustard and horseradish.

Cook out for 2 minutes.

Whisk in pan drippings or stock.

Cook additional 2-3 minutes.

Adjust seasoning with salt and white pepper if necessary.