Catherine Brown

Horseradish Sauce

Preparation info
  • Yield:

    1-2

    pots
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This is often made with vinegar, but toning down the fiery root with bland cream or crème fraiche makes for a less harsh result.

Cook’s Tip: Horseradish, like onions, makes eyes water. It can be soaked in cold water before grating which reduces the effect a little.

Ingredients

  • 75 g (3 oz) piece of fresh horseradish root, peeled
  • ½ lemon, juice of

Method

Making

Grate the horseradish finely. Sprinkle with lemon juice to prevent discolouring. Mix with crème fraiche and season to taste. Store in a jar in the fridge and use as required.