Horseradish Sauce
300ml (½ pint) Double Cream
225g (8oz) Horseradish
225g (8oz) White Breadcrumbs
25g (1oz) Caster Sugar
2 tsp Mustard
1 tbsp Vinegar
Salt
Soak the breadcrumbs in milk for a few minutes to soften.
Grate the peeled horseradish root.
Squeeze the breadcrumbs to remove excess milk and combine well with the horseradish.
Add the sugar, mustard, vinegar and slat to taste.
Lightly whip the cream and fold in to the mixture.
Serve very cold.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved