|  | | HORSERADISH SAUCE | |
IngredientsServes 6
about 3-4 tablespoons freshly grated horseradish
1 teaspoon made up English mustard
1-2 tablespoons white wine vinegar
salt and freshly ground black pepper
200ml double cream Method
Cut a largish length (about 8cm) of thick horseradish root. Wash thoroughly, then using a sharp knife, slice off its thick skin. Grate it on the second finest grater - like Parmesan - making sure that you have a box of tissues close to hand.
Measure the finely grated horseradish into a mixing bowl - don't worry if you are not exact, you can always add more later. Mix in the mustard, vinegar, salt and pepper, followed by the cream. Whisk until it forms very soft peaks then chill or serve as required. It will thicken further if left to sit.
VARIATIONS:
You can add sugar to taste or replace the cream with creme fraiche. You can also serve it unwhisked as a runny sauce for grilled salmon.
This recipe was kindly provided by Sybil Kapoor
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