Horseradish is a long brown skinned root that has a pungent flavour and aroma. It should be peeled and grated and used quickly or it will loose it’s flavour. It can be mixed with sour cream or mayonnaise to give a rich sauce or made into the classic sauce recipe below. Horseradish sauce is traditionally served with English roast beef but is also tasty served with smoked salmon and beetroot too.
- 125ml double cream
- 3tbsp freshly grated horseradish
- 1tbsp vinegar
Whip the cream until if holds soft peaks, then stir in the horseradish and vinegar. Season to taste. Serve with roast beef. This will keep in the fridge for 2-3 days
If you cannot buy fresh horseradish, look for grated horseradish in jars in the supermarket.