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Creamy Horseradish Sauce
Made with fiery fresh horseradish, a squeeze of fresh lemon, tangy crème fraîche and a pinch of flat leaf parsley, this creamy horseradish sauce is an easy and delicious condiment that will make your Christmas dinner extra special.
Ingredients
- 75g fresh horseradish
- 2 shallots
- 1 lemon
- A handful of flat leaf parsley
- 200ml crème fraîche
Prep: 15 mins | Cook: nil
Method
1. Peel and finely grate the horseradish. Scoop it into a mixing bowl. Peel and finely chop the shallots. Add them to the bowl too.
2. Finely grate in the zest from the lemon, then squeeze in the juice from half the lemon. Finely chop the parsley leaves and stalks and add to the bowl. Scoop in the crème fraîche and season with a generous pinch of salt and pepper. Stir well and serve
3. Get Ahead
Make the saucer the night before you want to serve it, but don't add the horseradish as it can loose its peppery heat the longer the sauce sits. Instead, peel and grate it then stir it into the sauce just before serving.
Make the saucer the night before you want to serve it, but don't add the horseradish as it can loose its peppery heat the longer the sauce sits. Instead, peel and grate it then stir it into the sauce just before serving.
4. Love Your Leftovers
Leftover horseradish sauce will keep in the fridge, covered, for up to 2 days. Top bowls of veggie soup with spoonfuls of the sauce, spread it on bread when you’re making cold roast beef sandwiches, or whisk a spoonful with lemon juice and a splash of olive oil, then use to dress bitter, green salads.
Leftover horseradish sauce will keep in the fridge, covered, for up to 2 days. Top bowls of veggie soup with spoonfuls of the sauce, spread it on bread when you’re making cold roast beef sandwiches, or whisk a spoonful with lemon juice and a splash of olive oil, then use to dress bitter, green salads.
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