Horseradish is a member of the mustard family, and grating or grinding this edible root releases the volatile oils that produce its signature bite. Mixing the ground horseradish with vinegar tames the spicy heat. German immigrants began growing horseradish in the Mississippi Basin in the late 1800s; today, six million gallons of prepared horseradish are produced there each year, which is 60 percent of the world’s supply. A traditional horseradish sauce is always a great partner with beef and can be as simple as a combination of whipping cream and prepared horseradish. As with any sauce based on whipping cream, the viscosity of the sauce is dependent on how much whipping you do. Here lemon juice and Dijon mustard add a bit of flair to the sauce, while mayonnaise adds a creaminess you can’t get from the cream alone.

Ingredients

　　1 cup whipping cream

　　1 cup mayonnaise

　　1/4 cup prepared horseradish

　　1 tablespoon Dijon mustard

　　1 teaspoon fresh lemon juice

　　1/8 teaspoon salt

　　In a small mixing bowl, beat the whipping cream just until it starts to thicken. Add the remaining ingredients, blend well with a spoon, and serve. Store any leftover sauce in a tightly sealed container and refrigerate for up to 3 days.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.