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Christine Manfield
250 ml
Easy
By Christine Manfield
Published 1999
A mainstay that first appeared in Paramount Cooking, this versatile relish can be served as a condiment, used to spike a sauce or added to a meat stuffing.
Mix horseradish, mustards, sugar, salt, pepper, capers and tarragon, then whisk in aïoli. Refrigerate in a sealed jar for up to 1 week.