Classic Horseradish Sauce


Fresh horseradish doesn’t really come to fiery life unless it’s first steeped in a little hot water. Here’s how to make a classic, creamy horseradish sauce with plenty of pep. To grate the horseradish, use a microplane or the finest setting of your grater to ensure a smooth end result.


1. Combine the horseradish with 3 tbsp boiling water and leave to infuse for 15 minutes. 

2. Mix with the remaining ingredients and leave to infuse for a further 15 minutes (or overnight if you have time).


20g freshly grated horseradish root
1/2 - 1tsp English mustard
1/2 tsp caster sugar
Salt, to taste
150ml creme fraiche