Horseradish Sauce
So much better than shop-bought sauces, pungent and hot.
Ingredients
- 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
Instructions
- 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.