Horseradish sauce

Horseradish sauce

By
From
Nathan Outlaw's Home Kitchen
Serves
8
Photographer
David Loftus

Horseradish and roast beef, need I say more? In my recipe I like to add some yoghurt to give it a bit more body and acidity. Try adding a generous spoonful of this sauce to mashed potatoes and serve with a piece of slowly braised beef… gorgeous!

Ingredients

Quantity Ingredient
20g freshly grated horseradish root
100ml double cream
2 tablespoons white wine vinegar
1 teaspoon english mustard
1/2 teaspoon caster sugar
50g greek-style yoghurt
sea salt
freshly ground black pepper

Method

  1. Put the grated horseradish into a small bowl, pour on just enough boiling water to cover and leave to soak for 5 minutes.
  2. Whip the cream in a bowl to soft peaks. Drain the horseradish well, then add to the cream with all the other ingredients, seasoning with salt and pepper to taste. Mix thoroughly.
  3. Serve the sauce cold. It will keep in a sealed jar in the fridge for up to 3 days.
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