Creole Oyster Sauce

Number of Servings: 15-20

Ingredients:
1 Cup Heavy cream
3 Tbsp. Prepared horseradish
1 Tsp. Sugar
2 Tbsp. Cayenne pepper
1 Tsp. Dry mustard
2 Tbsp. Sherry and/or Red wine vinegar

Instructions:
Simmer all ingredients slowly on low heat for 15 minutes. Serve hot over freshly shucked oysters.