Horseradish adds a pungent accent to the cream and lovely, rich mascarpone, making it a great accompaniment to steaks or spread for sandwiches. It can be made up to 1 day ahead, covered, and refrigerated. Let stand at room temperature for 30 minutes before serving. Makes about 1 1/2 cups.
1 cup mascarpone cheese
1/3 cup finely grated fresh horseradish
1/4 cup heavy cream
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper