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Wild Food |
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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 |
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.
