Fresh Horseradish sauce ...

[Curryandchips]

Never made this before, so it was a bit of an experiment.

4 slices of bread - into breadcrumbs
two roots of horseradish (dug off my own plot ! )
teaspoon of vinegar
teaspoon of sugar (diabetic daughter)
teaspoon of english mustard
two tablespoons of milk to soften the bread
small tub of double cream or creme fraiche

Add bread and milk and grated horseradish and mix well
Add all the other ingredients except the cream, and mix until the mixture looks even. Add as much cream as you think fit, I used about two thirds of a small (250ml) pot. If the mixture looks a shade runny, add a few more breadcrumbs to soak up the moisture.

Excellent with beef, which is what we are having today.

Note - I have not added salt, but you may wish to add a dash to set it off ...

[Curryandchips]

[tim]

Breadcrumbs??? V unusual but sure it was great.

If you want the sauce to keep, use mayo instead of cream.

[Curryandchips]

Thank you for that very sage advice re mayo Tim. As regards the breadcrumbs, I merely consulted an online recipe, and did as I always do, used my gut feel to direct the taste. I must admit, I always thought of horseradish as a flavoured bread sauce. Perhaps this is a regional thing. What would you suggest as an alternative to provide the 'bulk' to the sauce - as the horseradish is ferociously hot !!!

[tim]

Don't know about bulk, Curry - the purist version is just h/r, cream, splash vinegar, s&p - & a bit of sugar.

Commercially, they have Turnip or Apple + Egg Yolk.