1. In a small bowl, combine the grated horseradish, vinegar, salt, and cayenne. Stir to mix evenly.
2. In a separate chilled bowl, whip the heavy cream (60 ml) until it holds stiff peaks, 2-4 minutes by hand or 1-2 minutes with a whisk or hand mixer — the cream should mound firmly and not slip when the bowl is tilted.
3. Fold the whipped cream gently into the horseradish mixture using a rubber spatula, turning the bowl and cutting through the center until no white streaks remain, about 8-10 folds. Do not stir vigorously or the cream will deflate.
4. Taste and adjust seasoning if needed. Serve immediately, or cover and refrigerate for up to 2 hours. The sauce will soften slightly on standing; re-whip briefly if needed before serving.
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