Horseradish Sauce
- 1 tsp lemon juice
- 1 tsp sugar
- 2 tsp vinegar
- 4 tbs grated horseradish
- 1 tsp prepared mustard
- 150ml either double cream
- or crème fraiche
- or Elmlea
- ½ tsp salt
- ¼ tsp black pepper
The peeled horseradish maybe grated by hand or ideally finely chopped enclosed in food processor
where the fumes are kept away from your eyes.
Add all the other ingredients to the horseradish either in a bowl or directly into the food processor
and blend well.
The sauce keeps well in a jar in the fridge and if Elmlea is used the sauce will keep for
up to 9 months if tightly covered, so it is worth making a large batch.