Horseradish Purée

Ingredients

  • 30 ml (1 fl oz) olive oil
  • 100 g ( oz) fresh horseradish, peeled and finely grated
  • 1 garlic clove, chopped
  • 200 ml (7 fl oz) full-cream (whole) milk
  • 20 ml ( fl oz) Forum chardonnay vinegar
  • sea salt and freshly ground black pepper

Method

Heat the oil in a saucepan over medium heat. Add the horseradish and garlic and cook for 2 minutes. Add the milk and cook for 15 minutes or until the horseradish is softened. Transfer to an upright blender and blend until smooth. Add the vinegar, season with salt and pepper and blend until combined. Pass through a fine sieve. Set aside and keep warm.