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Horseradish sauce

Perfect with beef and seafood

Servings 4 people
Author Kate

Ingredients

  • 50 g pickled or fresh horseradish root grated
  • 1 tsp cider vinegar
  • 1/2 tsp English mustard
  • a small pinch of sugar
  • 75 g crème fraiche
  • salt and pepper

Instructions

  1. Place the grated horseradish into a bowl

  2. Add the vinegar, mustard and sugar and to the bowl and mix well

  3. Leave to macerate for 10 minutes

  4. Mix again after the ten minutes and stir in the crème fraiche and season to taste with salt and pepper

  5. The sauce will keep for a couple of days in the fridge.