What can beat the fresh fieriness of homemade horseradish sauce? It’s traditionally served with beef, but also works well with beetroot and smoked fish
Prep:10 mins
Serves 6 – 8
about 7cm of horseradish root or 3 tbsp of prepared jarred horseradish (this will give you a medium heat)200ml crème fraîche2 tsp white wine or cider vinegar 1 tsp English mustard, or Dijon for a milder flavour
STEP 1If using fresh horseradish root, scrub away any mud, peel and then finely grate. Mix the horseradish with the crème fraîche, vinegar and mustard in a bowl and season with salt and pepper to taste. Cover the sauce, chill and leave for at least an hour or up to two days for the flavours to mingle and develop. Give a good stir before serving.
