Horseradish sauce

For some, a roast beef dinner is not complete without horseradish sauce. It is easily one of the most pungent, intense condiments around and, as you might expect, it’s better to stay upwind of the grated root as far as possible! The sauce is actually made in two stages: first the raw root is preserved in vinegar, then when it is required some of the horseradish is scooped out and mixed with a creamy base to form the actual sauce.