We have lots of horseradish so we had a go at making horseradish sauce last week, helped by some of Pinkie's milk having a significant amount of cream in it. Here's the recipe:
- 30g grated horseradish root
- 2 tbsp white wine vinegar
- half teaspoon English mustard powder
- half teaspoon sugar
- pinch of salt and pepper
- 300ml of cream from our goats milk.
Soak the grated horseradish in hot water for about half an hour, then strain it. Add all the ingredients together and stir well. That's it.
However, as our cream was a bit runny, we added a bit of flour to thicken it. You may want to add more grated horseradish, depending on taste.