Horseradish Sauce
Horseradish and roast beef have been a British Sunday lunch pairing for generations, along with Yorkshire pudding. The pungent root cuts through the rich, fatty meat.
A fiery, creamy sauce from freshly grated horseradish root. The essential kick for roast beef, smoked fish and a good sandwich.
Ingredients
Method
Peel and finely grate the horseradish in a well-ventilated room — the fumes are strong and can make your eyes water.
Stir the grated horseradish with the vinegar right away to keep the heat from fading.
Fold in the lightly whipped cream, mustard and sugar. Season with salt.
Chill for 30 minutes. Serve with roast beef, smoked mackerel or in a roast beef sandwich.
Freshly grated root is far punchier than the jarred stuff. Add vinegar quickly — it stops the horseradish turning bitter and holds its heat.
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