Horseradish Sauce

Method

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1. Grate the horseradish finely, working in a well-ventilated space, and stir in the vinegar at once to fix the heat.

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2. Whip the cream in a bowl to soft peaks.

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3. Fold in the horseradish, mustard, sugar and salt.

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4. Taste and adjust: add more horseradish for heat or more sugar to soften it.

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5. Let it stand 15 minutes so the flavours meld before serving.

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Chef’s Tips

• Add the vinegar immediately after grating. It stops the heat building.
• Grate it with the window open. The fumes are strong.
• Whip the cream only to soft peaks. Stiff cream turns the sauce heavy.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Roast beef
• Smoked salmon
• Yorkshire pudding

Storage & Reheating

Refrigerate in a covered jar up to 5 days. The heat fades with time. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.