For the first time in years I am alone on a Sunday. Well, not completely alone since my mother-in-law is here, in her flat on the bottom floor of our house. She’s worried that I’ve stayed behind because of her but while it’s true that she’s frail and we don’t like to leave her on her own, that’s not the case. It was my choice and I’m enjoying the chance to catch my breath; I’ve never minded my own company. My husband is on his annual Scottish fishing trip and youngest son’s in Cornwall with his brother and fiancée, staying with her family, and I’m just happy if everyone’s doing what they want to do. I’ve mentioned before that we usually have Sunday lunch or supper with Granny, but she and I agreed there didn’t seem much point in doing a roast today. I’m finding it quite liberating to be able to eat what and when I like.
So, although I’m not roasting anything myself today, I thought I’d tell you about this delicious homemade horseradish sauce I made last Sunday when there were six of us round the table for roast beef. The same friends who gave us their homegrown courgettes had given us a piece of horseradish from their garden. I’d never used it before and was delighted with this creamy, fresh-tasting sauce.
All you do is grate about 15g (more if you like extra heat) of horseradish and soak it in two tablespoons of hot water; drain, then mix it with one tablespoon of white wine vinegar, a pinch of mustard powder, salt and pepper and 150ml of lightly whipped double cream.
When I was cook for a lady in Hampshire, many years ago, I used to make horseradish sauce using the horseradish from her large kitchen garden. I’ve never made it since …..Thank you for reminding me. xx
You’re welcome! I thought it tasted so much better than any shop bought horseradish sauce.
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It certainly does. I guess I’ve become lazy ….plus, I don’t think I’ve seen horseradish root in the supermarket.
I’m still enjoying your lovely blog.
Thanks, Rosie. Kind of you to say. No, don’t think I’ve ever seen it in the supermarket either.
I’ve always wanted to know how to make this. Aside from roast beef, and my salmon en croûte, I like it in cheese sauce.
Funnily enough we just popped in to Bromley to catch a quick bite to eat and I thought of you and wondered whether you’d still be having a roast today!
I love it with salmon. Delicious blini topping: hot smoked salmon mixed with crème fraîche, horseradish and dill.
Daresay we’ll be back to the Sunday roast next weekend.