Recipe for Horseradish Sauce

There is nothing quite as traditional as roast beef on a Sunday, yet many of us cheat using shop bought condiments when, in fact, to make horseradish sauce at home is a cheap, simple and often delicious alternative.

A delicious horseradish sauce can be made in bulk, is easy to store and will keep for weeks. The wonderful thing about making horseradish sauce yourself is that the radish can be stored for months at a time. It's also a versatile sauce that tastes equally delicious with a roast or in cold meat sandwiches.

How to prepare the horseradish

To prepare the horseradish roots you will need to wash them and dry them off with a clean tea towel. You can grate the roots by hand, using a standard cheese grater but, due to the strong odour they give off, it is easier and less painful on your sinuses to shred them in an electric blender if you have one.

When it comes to storing the horseradish there are two options. Placing the shredded roots in to individual freezer bags and freezing is the easiest way of storing them until needed. However, some people prefer to pickle the roots. If you choose to pickle them, you will need distilled malt vinegar. It should be boiled and allowed to cool, then stored in a clean glass jar containing the shredded horseradish roots. This will keep for up to 3 months.

How to make horseradish sauce

To make horseradish sauce you will need your pre-prepared horseradish roots. Simply mix them in a bowl with lemon juice (2 tablespoons per 100 grams of roots is about right) salt and pepper to taste and a pinch of sugar. Add double cream, or yoghurt for a healthier option, and bring it to a smooth paste. To make horseradish sauce with a kick try adding a pinch of English mustard powder!