Post by chief_cook2 on Dec 31, 2002 20:46:05 GMT -6
Yield: 1 /4 pint
4 tb Grated horseradish 1 ts Caster sugar
1 ts Salt 1/2 ts Pepper
2 ts Mustard. English 4 tb Single cream
Mix all in a bowl and serve. Difficult it aint:) More horseradish means a hotter sauce. A little malt vinegar can be added though this is not recommended for anything other than commercial presentations where costs will outweigh appearance.