A classic accompaniment for roast beef and beef steaks.
1/2 horseradish root
75 ml double cream
75 ml crème fraîche
1-2 tsp white wine vinegar
1/2 tsp English mustard
Salt, ground white pepper and caster sugar (optional)
- Wash, peel and finely grate the horseradish root; you will need about 2-3 tbsp grated horseradish.
- Mix the grated horseradish, cream, crème fraîche, wine vinegar and mustard together in a bowl and leave to infuse for a few hours, or ideally overnight, to allow the strength of the horseradish to develop.
- Season with salt, pepper and a little sugar to taste if required.
A note on fresh horseradish…
Fiendishly hot, horseradish is a creamy-coloured root that requires washing and peeling. Grate the outer, softer flesh first and use the inner root only if it is not too woody (as it can become, particularly late in the season).
Fresh horseradish root is not always available. When you do find it, grate it all and freeze any spare in small quantities. You can also buy it grated and preserved in small jars.