Gary Rhodes

Horseradish Sauce

Preparation info
  • Serves

    Four-Six

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

For all of the flavours to blend, this sauce is best made a few hours in advance. Serve with the classic roast beef or a grilled fish such as salmon.

Ingredients

  • 1 tablespoon white wine vinegar
  • 1 teaspoon English mustard
  • a

Method

  • Add the vinegar, mustard and sugar to the cream and whisk until soft peaks form.
  • Stir in the horseradish and season with salt and pepper.