Name: Horseradish Sauce
Yield: Yield: 1-2 pots
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) crème fraiche; Sea salt and ground pepper; ½ lemon, juice of; 75 g (3 oz) piece of fresh horseradish root, peeled

Preparation info

Yield:
1-2
pots

Difficulty
Easy

Appears in

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.