Homemade Creamy Horseradish Sauce Recipe

If you are looking for a deliciously hot, homemade horseradish sauce recipe then you have come to the right place!

This horseradish sauce has a wonderfully pungency but with a more mellow flavour than some of the ready made horseradish sauces. It is particularly excellent when served with beef and other meats but it goes remarkably well with fish too. I stirred a couple of spoonfuls into the sauce for a fish pie I was making and was very pleased with the outcome.

Make horseradish mashed potatoes by stirring in some of the horseradish sauce to give them a nice kick.

The ingredients should be enough to make 2 small jars of homemade horseradish sauce which will keep in the fridge for about 2 months.

• 300ml white wine vinegar
• 1 bay leaf
• 12 peppercorns
• 2 tbsp caster sugar
• 2 cloves
• 8 tbsp double cream at room temp
• 150g freshly grated horseradish
• salt to taste

• extra cream for serving (optional)

This creamy horseradish sauce is really quick and easy to make. It will only take you about 15 to 20 minutes to make (plus time to cool).

• Begin by putting the peppercorns, cloves, sugar bayleaf and vinegar into a small saucepan and bring the mixture to the boil, stirring continuously until the sugar has all dissolved.
• Now boil the mixture rapidly until it has reduced in volume by about half - as a guide this should take about 5 minutes.
• Stir in the cream and boil for a further minute.
• Strain the mixture (using a sieve) into a bowl and leave to cool.
• Stir in the grated horseradish and season to taste.
• Spoon the horseradish sauce into sterilised jars, top with waxed paper discs, seal and store in the fridge until ready to use.

Although many supermarkets now sell fresh horseradish, the perennial root is really quite easy to grow, so, why not try growing your own fresh horseradish to use in the horseradish sauce recipe.

Once planted, the root spreads, so it needs space! The first frost in the autumn will kill the leaves and the root can be dug up and divided. The main root can be harvested, scrubbed clean and kept in the fridge until ready to use. Simply replant one or more large offshoots of the main root to produce next year's crop of fresh horseradish.

Beware, horseradish if left undisturbed in the garden can spread and become invasive.

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