Fresh horseradish root has a fiery, pungent heat that's worlds apart from the jarred stuff. Once you've made your own horseradish sauce from scratch, you'll never go back. This classic British recipe takes just minutes to prepare and is the perfect accompaniment to roast beef, smoked salmon, or cold cuts.

Ingredients

• 100g fresh horseradish root, peeled and finely grated
• 150ml double cream
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• Pinch of salt

Method

1. Peel the horseradish root and grate finely — do this in a well-ventilated area as the fumes can be quite strong!
2. Lightly whip the double cream until it just holds its shape.
3. Fold in the grated horseradish, white wine vinegar, Dijon mustard, and sugar.
4. Season with a pinch of salt and taste — adjust the vinegar or sugar to your liking.
5. Transfer to a jar and refrigerate for at least 30 minutes before serving to allow the flavours to meld.
6. Keeps in the fridge for up to 2 weeks.

Tip: The remaining horseradish root can be wrapped tightly and stored in the fridge, or grated and frozen for future use. A 500g pack gives you plenty to make multiple batches!

Shop our organic Horseradish 500g →