Horseradish Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of fresh horseradish, vinegar and Dijon mustard in a cream base. The full recipe is presented here and I hope you enjoy this classic British version of: Horseradish Sauce.
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This is a classic recipe for a Victorian version of Horseradish Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 78.—HORSERADISH SAUCE
Scrape clean and grate a stick of horse-radish, and put it into a basin; add thereto a gill of cream, a dessert-spoonful of made mustard, the same of pounded sugar, a teaspoonful of salt, a little pepper, and rather better than a tablespoonful of vinegar; mix well together and serve in a cold sauceboat, with roast beef.
Modern Redaction
Ingredients:
150g horseradish
140ml cream
1 dessert spoon Dijon mustard
1 dessert spoon powdered sugar
1 tsp salt
freshly-ground black pepper, to taste
1 dessert spoon vinegar
Method:
Peel and grate the horseradish then place in a bowl and mix with the cream, Dijon mustard, powdered sugar, salt, black pepper and vinegar. Stir thoroughly to combine then turn into a serving dish and use as an accompaniment to roast beef.
