Fresh
Horseradish Sauce
Recipe
This easy Horseradish Sauce Recipe is the traditional (quintessentially English!) accompaniment to Roast Beef and Yorkshire Pudding. But I also find that it works really well as an accompaniment to many other dishes including boiled beef, ox tongue, most sausages, terrines and also some smoked fish. Plus, when added to salad dressings or soups it creates an extra dimension in flavor.
If you are unable to obtain fresh horseradish, use a really good quality, bottled variety that doesn't contain any cream.
The horseradish sauce can be made several days in advance as long as it is kept in a sealed container in the refrigerator.
Gourmet food........the EASY way!
Fresh Horseradish Sauce
INGREDIENTS
2oz (50g) fresh horseradish, finely grated
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon caster (superfine) sugar
1/4 pint (150ml) whipping cream or crème fraiche
pinch salt METHOD
Place all ingredients together in a mixing bowl and whisk until you achieve a smooth and soft consistency. Chill until required. It's that easy!
This fresh horseradish sauce recipe can be adapted to personal taste:
- Use English mustard instead of Dijon to give a hotter finish.
- Substitute the vinegar for fresh lemon juice and a pinch more sugar to give a calmer flavor.
- Add some chopped chives to give an onion flavor and a little color.
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