Horseradish sauce

Horseradish sauce

Salsa di cren

By
From
Venice
Photographer
Helen Cathcart

I always think of the very English combination of horseradish sauce and roast beef, but it is popular in Venice too. Horseradish grows wild and is cultivated in the far north of Italy, and is often eaten with strongly-flavoured fish and roast lamb.

Ingredients

Quantity Ingredient
50g fresh horseradish
2-3 teaspoons white wine vinegar
1-2 teaspoons lemon juice
1-2 teaspoons caster sugar
fine salt
2-3 tablespoons creme fraiche
or 2-3 tablespoons double cream

Method

  1. Finely grate a stick of fresh horseradish into a bowl. Do this at arm’s length as it’s strong stuff and a sudden inhalation will make your nose will burn. Mix in the vinegar, lemon juice, sugar, salt and cream to taste and serve in a little bowl. You can store the horseradish in the fridge for up to 3 days in a sealed jar.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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