Horse-Radish Sauce Recipe

There is nothing quite as delicious as a roast veg sandwich with freshly made horse-radish sauce. I have been clearing an area on my allotment and have more horse-radish than there is room for, so this evening I made a batch of sauce using Oatly cream.
I recommend using a food processor to mill the horse-radish, the fumes are fiendishly pungent. The first time I made it using a grater, my teenage children came into the kitchen crying from the next room it was so strong!
It is well worth the trouble making your own though, so don’t let the fumes put you off.
(Alternatively you could try wearing goggles?)

Here is my recipe.
Approximately 3 tablespoons of grated horse-radish
1/4 teaspoon of dry mustard
3 tablespoons of Thick Cream


Horse-Radish Sauce
Take a piece of Horse-radish about 2″ long and 1″ thick
With a sharp knife, remove any rootlets and the outer skin to reveal the inner creamy white stalk. Leave to dry.
With a fine grater, or in a food processor grate the horse-radish (if grating by hand you will be left with something resembling an old shaving brush, which can be discarded, or place in a jar of vegetable oil for a couple of weeks to infuse the oil, then use the oil on your aching muscles after a long day on the allotment, it works wonders).

Put the grated horse-radish into a small bowl which has a tight fitting lid. Measure out the horse-radish into a small serving dish, add the mustard and stir in the cream, mix well. Leave to sit for a few minutes to allow the flavours to blend before eating.
Any unused grated horse-radish can be kept in the fridge in a sealed container and mixed as above for use over the next few days.

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