Horseradish and Elcampane Condiment is a traditional British recipe for a classic condiment of horseradish and elcampane macerated with vinegar flavoured with mustard, salt, sugar and white pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Horseradish and Elcampane Condiment.
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Elcampane (Inula helenium [or elena campana to give it it's Medieval Latin name]) is a mild expectorant, is a mild antiseptic and can be used to treat intestinal infestations. This is an example of a bittering herb that was used in spring to 'clear the system'. The camphorous notes of this spice go particularly well with desserts.
Ingredients:
60g fresh horseradish root, finely grated
15g fresh elcampane root, finely grated
1 tsp white sugar
1/2 tsp yellow mustard powder
1/2 tsp sea salt
1/2 tsp freshly-ground white pepper
100ml white wine vinegar
Method:
In a bowl work together the vinegar, sugar, mustard powder and sea salt until smooth and completely dissolved.
Add the grated horseradish and elcampane to a mortar and pound to a paste. Work in the vinegar mixture and the white pepper and mix with the pestle until combined. Turn the mixture into a sterilized jar (scrape in any pulp) then seal securely and se aside in a cool, dark, place to mature for 1 week, shaking the jar to mix every day.
This makes an excellent condiment to be served with game meats.
