Excellent Horseradish Sauce

To serve hot or cold with roast beef


  • Horseradish pulp, 2 oz. (or 2 large tablespoonsful)
  • salt, 1 teaspoonful
  • good cream, 4 tablespoonsful
  • vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild).


Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream; stir in briskly, and by degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it upon the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly.

Obs.—Common English salad-mixture is often added to the grated horseradish when the sauce is to be served cold.