|50 grams||Grated horseradish|
|150 millilitres||Double cream|
|½ teaspoon||Dry mustard powder|
|½ teaspoon||White pepper|
|2 teaspoons||White wine vinegar|
Fresh horseradish must be soaked in cold water one hour and then washed prior to use.
1. Scrape the horseradish into very thin shreds with a sharp knife.
2. Whip the cream into stiff peaks and then fold in the horseradish, sugar, mustard, salt, pepper and vinegar. 3. Pour into a jar
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