Horseradish sauce

Horseradish sauce

By
From
Good Better Green
Makes
160ml

The root of the horseradish plant (a member of the mustard family) resembles a parsnip and is used in cookery for its sharp, distinctive taste. Once peeled, it can be grated and mixed with other ingredients to make spicy sauces to accompany fish or roast beef. Do be careful when you work with horseradish, as it is much more potent than freshly chopped onions and can sting your eyes if you get too close.

Ingredients

Quantity Ingredient
30ml apple cider vinegar
1/2 teaspoon honey
1 teaspoon dijon mustard
2-3 tablespoons nely grated fresh or jarred horseradish root
125ml sour cream
sea salt

Method

  1. Combine the vinegar, salt, honey and mustard in a small bowl. Stir in the grated the horseradish and set aside for 10 minutes to allow the flavours to meld.
  2. Gradually whisk in the sour cream and add salt to taste. Store in an airtight container in the fridge for 2–3 weeks.
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