Benton Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of horseradish, mustard, powdered sugar and vinegar typically served with beef. The full recipe is presented here and I hope you enjoy this classic British version of: Benton Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BENTON SAUCE (to serve with Hot or Cold Roast Beef).
370. INGREDIENTS.—1 tablespoonful of scraped horseradish, 1 teaspoonful of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of vinegar.
Mode.—Grate or scrape the horseradish very fine, and mix it with the other ingredients, which must be all well blended together; serve in a tureen. With cold meat, this sauce is a very good substitute for pickles.
Average cost for this quantity, 2d.
Modern Redaction
Ingredients:
1 tbsp horseradish, finely grated
1 tsp English mustard
1 tsp powdered sugar (light brown is best)
4 tbsp vinegar
Method:
Mix together the mustard, vinegar and sugar in a small bowl until thoroughly blended and the sugar has dissolved.
Stir in the horseradish, spoon into a ramekin, chill in the refrigerator for at least 20 minutes then serve to accompany cold meats or roast beef.
