Ingredients

1 pint heavy whipping cream

1 tablespoons refrigerated, white prepared horseradish

Sea salt

Methods/steps

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.

Recipes adapted from Elizabeth Karmel's "Steak and Cake," © 2019 Workman Publishing Company, Photograph by Stephen Hamilton