Horseradish Sauce

February 18, 2012

Horseradish Sauce - kvalifood.com

A cold British condiment of whipped cream and freshly grated horseradish. There is no cooking involved – everything is mixed raw. The heat comes from the horseradish root and fades quickly once grated, so prepare this close to serving time. Classic with roast beef.

Makes ca. 200 ml

Ingredients

150 ml double cream, cold
25 g fresh horseradish root, finely grated
1 tbsp white wine vinegar
1/2 tsp English mustard powder
1/2 tsp caster sugar
1/4 tsp fine salt
1 pinch white pepper (optional)

Directions

Peel the horseradish root and finely grate it using a microplane or fine box grater.
Whip the double cream in a bowl until it holds soft peaks. Do not over-whip.
In a small bowl, mix the grated horseradish with the vinegar, mustard powder, sugar, salt, and white pepper if using. Stir to dissolve the dry ingredients.
Fold the horseradish mixture gently into the whipped cream until evenly combined.
Taste and adjust – more horseradish for heat, more salt for seasoning, more vinegar for sharpness.
Serve within an hour for maximum pungency, or refrigerate in a sealed container for up to 2-3 days.

Notes

Fresh root gives the best punch. If using prepared/bottled horseradish, use roughly double the volume and squeeze out excess liquid with a clean tea towel.
Creme fraiche can replace the double cream for a tangier sauce – just stir, no whipping needed.
Also good with smoked fish (mackerel, trout), cold meats, baked potatoes, or alongside beetroot.
A tablespoon of finely chopped chives stirred in at the end is a nice addition but not traditional.