Horseradish Sauce

Traditional horseradish sauce is made with cream.

For this reason, it's best to make up a small quantity at a time.

When you buy ready made horseradish, you'll be getting lots of preservatives and homemade horseradish cream is far superior.

Preserving horseradish in vinegar is the first step.

Grating horseradish is a messy job, but if you do it once a year, it's no big hardship.

Take a pint of wine vinegar and bring it to the boil. The exact quantity will depend on how much horseradish you're dealing with, but it will need to cover the grated horseradish.

Take your grated horseradish, half that quantity of finely chopped onion and 1 oz of sugar per 2 oz of horseradish.

Pour the vinegar over and allow it to cool. Store it for 10 days and it will be preserved.

Use this grated horseradish to make up horseradish cream as you need it.

You serve this with roast beef of course, but lots of English people like it with any meat.

It's also good with smoked oily fish, such as mackerel and trout as it cuts through the grease.

Horseradish Sauce
2 tablespoons grated horseradish
2 tspns castor sugar
english mustard - optional
1/4 pint (125ml) cream

Mix together everything except the cream.

Whip the cream until the trail of the whisk just shows on the surface.

Fold in the horseradish mixture carefully.

Refrigerate until required and serve it very cold.

It will keep as long as the life on the cream - say 2 or 3 days.

The english mustard is optional and you just use a spoon or so to taste.

For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.
I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

Horseradish Sauce - to Preserving Herbs