Horseradish sauce

Horseradish sauce

By
From
British Seafood
Makes
300 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
200ml Vegetable stock
50ml double cream
200ml semi-skimmed milk
50g creamed horseradish, or to taste
cornish sea salt
freshly ground pepper

Method

  1. In a pan, bring the vegetable stock to a simmer and reduce to 3 tablespoons. Add the cream and milk and season with salt and pepper. Bring the sauce to 80°C (below simmering) and froth with a hand-held stick blender or whisk. Add the creamed horseradish to taste. Before serving, bring back to 80°C and froth again.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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