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–+ servings
Small glass jar of creamy white horseradish sauce with a full spoon of sauce resting on top of it.
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Fresh Creamed Horseradish Sauce

It's a match made in heaven - roast beef and horseradish sauce. Plant horseradish in your garden and you'll never need to buy a jar again!
Course: Condiment
Cuisine: American, British
Keyword: Horseradish
Servings: 12
Calories: 25kcal

Equipment

  • small blender

Ingredients

  • 6 tbsp prepared horseradish root cleaned, peeled and finely diced or grated
  • 150 ml creme fraiche
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
US Customary - Metric

Instructions

  • If you're lucky enough to have a horseradish plant, you'll need to pull a decent-sized root from the ground - this takes a little patience! Or buy a fresh horseradish root. Clean it, peel it, and dice or grate it very finely. Place it into a small blender.
  • Add in the creme fraiche, vinegar and mustard, with some seasoning, and blend until relatively smooth. Very small visible lumps are fine.
  • Chill in the fridge for at least an hour for the flavours to develop.
  • The creamed horseradish sauce will keep in a tightly sealed jar in the fridge for 2-3 weeks.

Notes

  • The fresh creamed horseradish sauce will keep well for 2-3 weeks (sometimes longer). But always trust your judgement and look and smell before you eat it - or throw it away.

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 18mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 77IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.04mg