1 pint heavy whipping cream
1 tablespoons refrigerated, white prepared horseradish
While the roast rests, pour cream in a clean stainless steel bowl. Using an electric beater, whip on high until the cream forms soft peaks. Add 1-2 tablespoons of prepared horseradish – making sure it is not horseradish cream. Taste and adjust, adding more if you like it stronger. Season with sea salt. Serve immediately.