Rich. Creamy. Pungent. You can buy horseradish sauce in the supermarket, but it’s just as easy to make at home and tastes much better. Try it alongside your next roast beef Sunday lunch.
What is Horseradish Sauce?
Horseradish Sauce is a pungent condiment made from grated horseradish and vinegar. Other ingredients are added depending on the region and specific regions. In the US, it’s popular to add sour cream. Double cream helps enrich a British horseradish sauce. I’m using freshly grated horseradish sauce with vinegar and mayonnaise for my Horseradish sauce.
What is Horseradish?
Most people would be familiar with the condiment known as horseradish sauce. However, most of us would struggle to distinguish a horseradish root. Horseradish is a long tubular root vegetable with a hot, spicy flavour. It can taste quite peppery. The spiciness comes from compounds released when the vegetable is grated or chopped, so the smaller the horseradish is prepared, the harsher the flavour will become.
Its pungent, spicy flavour makes it ideal for serving alongside robust meats like beef. In the UK, horseradish is often found alongside roast beef but can also be used to flavour seafood dishes. It’s also commonly served with beetroot in central and eastern European cuisines, most notably Poland.
Wasabi is sometimes called Japanese Horseradish but traditionally comes from a wasabi plant. However, wasabi paste is often produced from horseradish due to a lack of availability around the wasabi plant.
How to Prepare Horseradish Sauce?
First, we need to grate the horseradish. However, it’s imperative to work as quickly as possible as the spicy nature of this root vegetable will irritate the skin and eyes. The compound found in horseradish that gives the root its pungent properties is known as Sinigrin. There’s no easy solution to minimising this fix without the help of gloves and goggles, but working quickly will leave you free to enjoy your day without the threat of burning up sooner.
Drop the grated horseradish in vinegar, which will neutralise and soften the grated horseradish. I’m using apple cider vinegar for its flavour, but white wine vinegar or lemon juice would also work. Combine the horseradish with the vinegar and whipped double cream, then fold it with salt, chives, garlic, and a pinch of mustard powder for flavour.
Horseradish Sauce
Ingredients
Method
- Whip 80ml Double cream until it reaches a soft peak.
- Mix the grated horseradish with the apple cider vinegar and set aside for 5 minutes.
- Fold the horseradish, vinegar, chives, garlic, and mustard into the whipped cream.
- Season it to taste, and let it stand for 15 minutes before serving.
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