Fresh home-made horseradish sauce is far superior to that bought in the shops but it is a lot of fuss to make just enough for one meal and it doesn’t keep above a day or two.
However, by using this base recipe you can get all the hard work of preparing the horseradish done in advance which means that you spend only a few minutes actually making the sauce.
Ingredients for Horseradish Sauce Base:
- 225 g (80z) white sugar
- 1 teaspoon salt
- 285 ml (½ pint) distilled malt (white) vinegar
- Grated Horseradish Roots
Method for Horseradish Sauce Base:
- Use fresh horseradish and remove all the leaves. Scrape or peel the white roots, wash and dry with a clean tea towel or kitchen roll.
- Grate or shred the horseradish into a mixing bowl.
- Dissolve the white sugar in the distilled malt vinegar over a low heat and leave to cool.
- Spoon some of the minced horseradish into sterilized, clean, dry jars, packing it down tightly, and pour over some of the vinegar/syrup.
- When it has settled, add more horseradish and then more vinegar/syrup, repeating until the jar is full.
- Seal and label.
- Store in a cool dry place.
When you want some horseradish sauce, remove as much as needed from the jar and mix with salt, pepper and mustard to taste. Add sufficient double cream to give a smooth consistency.
Notes on Making Horseradish Sauce:
With fresh horseradish, wash well and peel the root under water. You know how onions can make you cry like tear gas? Well, horseradish is more like CS gas! Cut roughly and put into a food processor or through a fine mincer.
If you have some of those DIY safety goggles you can buy cheaply, it is worth putting them on and looking rather silly when processing horseradish.