Horseradish sauce that you buy in the supermarket is a mild version of the sinus-clearing eye-watering sauce that can be made very easily from raw horseradish root.
This is not wasabi or Japanese horseradish. They are different plants and whereas horseradish is very common and made from the root, wasabi is rare, intensely hotter and made from the stem.
I have fond memories of my poor father, face wrapped in a wet tea towel, mincing horseradish roots while fighting back the tears. A bit like slicing onions but orders of magnitude worse, it’s one of the few culinary roots that fights back.
If you are brave enough to grate your own horseradish then my best advice is to do it outdoors and stand upwind.
- 15 g freshly grated horseradish soaked in 2 tbsp hot water for 10 minutes
- 1 tbsp white wine vinegar
- 1 pinch English mustard powder
- 1 pinch caster sugar
- salt and pepper to taste
- 150 ml double cream
- Drain the soaked horseradish. In a small bowl, mix with all the other ingredients. Allow to stand in the fridge for half an hour before serving so the flavours can mingle.