Horseradish sauce

Horseradish sauce

By
From
Leiths How to Cook
Makes
200 ml
Photographer
Peter Cassidy

A classic accompaniment for roast beef and beef steaks.

Ingredients

Quantity Ingredient
1/2 horseradish root
75ml double cream
75ml creme fraiche
1-2 teaspoons white wine vinegar
1/2 teaspoon english mustard
salt, (optional)
ground white pepper, (optional)
caster sugar, (optional)

Method

  1. Wash, peel and finely grate the horseradish root; you will need about 2–3 tablespoons grated horseradish.
  2. Mix the grated horseradish, cream, crème fraîche, wine vinegar and mustard together in a bowl and leave to infuse for a few hours, or ideally overnight, to allow the strength of the horseradish to develop.
  3. Season with salt, pepper and a little sugar to taste if required.

A note on fresh horseradish…

  • Fiendishly hot, horseradish is a creamy-coloured root that requires washing and peeling. Grate the outer, softer flesh first and use the inner root only if it is not too woody (as it can become, particularly late in the season).

    Fresh horseradish root is not always available. When you do find it, grate it all and freeze any spare in small quantities. You can also buy it grated and preserved in small jars.
Tags:
Leiths School of food and wine
cookery course
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