Walnut and Horseradish Sauce

Name: Walnut and Horseradish Sauce
Yield: Makes About 450 ml/¾ pint
Ingredients: freshly ground black pepper; juice of 1 lemon; salt; 1–2 teaspoons granulated sugar; 4 tablespoons grated fresh horseradish; 100 g/4 oz walnuts; 300 ml/½ pint double cream, lightly whipped

Preparation info

Makes About
450 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Peeling the walnuts may seem an awfully fiddly task, but the final result makes it worth while if you do have the time. This is another sauce that is a delight with cold salmon trout or cold meats.

Ingredients

100 g/4 oz walnuts
300 ml/½

Sauce
Vegetarian
Gluten-free

Method

Pour boiling water over the nuts. Leave to stand for a couple of minutes, then drain. When cool enough to handle, peel off the thin brown skin. Chop the nuts and stir into the cream with the remaining ingredients. Taste and adjust seasonings.