Horseradish Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This sauce is at a strength suitable for smoked fish, cold meats and fish pâtés. For roast beef use half the quantity of cream.


  • 2 oz (50 g) horseradish
  • 1 tablespoon French mustard


  1. Peel the horseradish and grate it. Horseradish is at its most powerful around the outside of the root so grate across it for an even consistency.
  2. Stir in the mustard, sugar and lemon juice.
  3. Whisk the cream separately and fold it into the horseradish. Finish with a pinch of salt.