Horseradish sauce (tlc)

Yield: 1 Servings

Measure Ingredient
50 grams Grated horseradish
150 millilitres Double cream
1 teaspoon Sugar
½ teaspoon Dry mustard powder
½ teaspoon Salt
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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