Traditional Horseradish Sauce is fiery and peppery, but when mixed with a cooling cream, it is an essential accompaniment to roast beef. Wash your hands after handling horseradish (use the same care as when handling chillis).
Horseradish Sauce Recipe
Makes about 200ml of a base horseradish sauce to store. Keep the base Horseradish sauce stored separately, and then add it to the cream a few hours before serving.
- 12 tbsp horseradish root (freshly grated)
- 4 tbsp white wine vinegar
- 4 tsp granulated sugar
- 2 tsp sea-salt
When ready to serve
- 150ml double (heavy) cream
Place the grated horseradish in a bowl, then add the white wine vinegar, granulated sugar, and the sea-salt. Stir the base ingredients together until thoroughly combined. Pour this mixture into a small sterilized jar which can seal. This base will keep in the refrigerator for up to 6 months.
A few hours before you intend to serve the sauce, stir a little of the horseradish base into the the cream and leave it to infuse covered in the fridge. Stir in as much or as little horseradish sauce into the cream as you desire (to taste) 1 or 2 tablespoons are recommended.