prepared hot english mustard (or dijon-style mustard)
1⁄2
cup
heavy cream
1⁄4
teaspoon
salt (or to taste)
ground black pepper
Instructions
Melt butter in small noncorrodible saucepan over low heat; add lemon juice, horseradish, and mustard, stirring to combine. Add heavy cream; increase heat to medium. Cook, whisking constantly, until mixture thickens, 4 to 5 minutes. Add salt and pepper to taste. Serve immediately.
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