Advertisement
German Horseradish Sauce
Preparation info
- Makes
200 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
In Britain we prefer our horseradish sauce mixed with cream - to accompany one of our natural treasures, roast beef - but it can be omitted to create a sharper, or German, version. Always use fresh, crisp horseradish, as it loses its strong flavour the older it gets. Delicious with smoked fish.
Ingredients
1 350 g - juice of
½ a
Method
- Peel the horseradish and grate it finely into a bowl. Take care as the fumes can be extremely strong.
- Add the lemon juice, sugar and salt to taste.
- Stir in the semi-whipped cream, if using. Cover with clingfilm and refrigerate until ready to use.