Creamed horseradish sauce

Horseradish grows wild and is extreemly common: you can often find somewhere it can be dug but remember that it is illegal to dig up plants in the wild, or without the landwner's permission.

There are many different recipes for creamed horseradish sauce. I first tried the recipe in Roger Phillips excellent book Wild Food. Then I stopped using the recipe and simply mixed the ingredients not worrying about exact quantities or even ingredients! Vary the ingredients slightly and the taste may alter a little - but all are delicious. So the quantities below are only a guide.


50gm Horseradish root
150ml Double cream or creme fraiche
½ tsp Mustard powder
½ tsp Sugar
½ tsp Salt
½ tsp Pepper
2 tsp Pepper


You don't need to peel the horseradish! The skin is dark but do you want a pristine white product? Simply leave the root to soak in water and clean it as you think fit - even a bit of soil will hardly matter, though I'm sure you won't want any gritty sand. Grate the horseradish as coarse or as fine as you think fit.

Grated back pepper will add black bits and malt vinegar will simply alter the colour. You could use home made apple vinegar or any vinegar you fancy. Or you can use lemon juice instead of the vinegar. I sometimes add citric acid which, being a crystalline solid doesn't wet the grated horseradish.

Add all the dry ingredients and the vinegar and mix.

You can use Dijon mustard - or any other made mustard, but you may want to reduce the vinagar appropriately.

Add the cream and mix: the amount of cream you add will determine the final consistency.

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Page first published: Monday the 21st of May, 2018
Last modified: Mon, 21 May 2018 11:27:56 BST
Page's Author: Richard Torrens
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