Horseradish sauce

• horseradish root↗about 7cm of cm

  or 3 tbsp of prepared jarred horseradish (this will give you a medium heat)

• crème fraîche↗200ml ml
• white wine↗2 tsp tsp

  or cider vinegar

• English mustard↗1 tsp tsp

  or Dijon for a milder flavour

Step-by-step instructions

1. 1

   If using fresh horseradish root, scrub away any mud, peel and then finely grate. Mix the horseradish with the crème fraîche, vinegar and mustard in a bowl and season with salt and pepper to taste. Cover the sauce, chill and leave for at least an hour or up to two days for the flavours to mingle and develop. Give a good stir before serving.