Tag: sauce

How to make Horseradish Sauce

Fresh Horseradish Sauce

Prep Time: 10 minutes

200 g

Serving Size: 2 g

Fresh Horseradish Sauce


  • 100 g horseradish roots, freshly dug and washed.
  • 100 g crème fraîche
  • 2 teaspoons apple cider vinegar


  1. Pick, scrub and peel a large horseradish root in autumn or in early spring.
  2. Chop roughly (bringing tears to the eyes!), weigh it and put it into your food processor or blender.
  3. Add the same weight in crème fraîche, and 1 teaspoon of apple cider vinegar per 100g of mix, then blitz until smooth.
  4. Blend in more crème fraîche until you have the consistency that you want.
  5. Add salt and pepper to taste.


Only make small quantities at a time as it is best made fresh and will only keep a week in the fridge. A little of this goes a long way. Also never serve it in a silver pot, as it will cause the silver to blacken.

To add a bit of colour, you can also blend in a piece of raw beetroot for a bright pink sauce!

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This is definitely worth making at home as it tastes so much better than any of the shop-bought ones! Hot and spicy, horseradish Armoracia rusticana has a very high Vitamin C content and has a antimicrobial action that helps to preserve meat. The sauce goes equally well with cold roast beef and hot fish dishes.



If you still have roots left over, you can dehydrate slices of the root and then powder it when it is thoroughly dry – and being very careful not to get any dust in your eyes! Keep it in an airtight container. To use, blend a little powder with water, as you would make up mustard, to make seiyô wasabi paste. Alternatively you can pickle fine sliced pieces in vinegar.

Sorrel Hollandaise Sauce

This is a lovely lemony sauce with a distinctive sorrel tang that goes extremely well with baked white fish such as sole, or the local river trout I am lucky to be given. It is best served and eaten as soon as it is made – don’t keep it for more than an hour after making it.


Sorrel leaves


240 ml warm clarified butter
4 egg yolks
2 tbsp lemon juice (1 small lemon)
1 tbsp cold water
Rock salt, to taste
Cayenne pepper, a pinch (or a dash of hot sauce)
A handful of finely chopped sorrel leaves


Heat around 5 cm of water in a double boiler saucepan over a medium heat, keeping back the bowl

Whisk the egg yolks and the cold water in the bowl (glass or stainless steel) for two minutes, until light and foamy. Then whisk in a couple of drops of lemon juice.
The water in the saucepan should have started simmering. Put the bowl back onto the saucepan, sitting above but not touching the simmering water. Whisk the eggs for a minute or two, until they start to thicken. Remove the bowl from the heat and start adding the melted butter slowly, a little at a time, while whisking constantly. If you add it too quickly, the mixture will curdle. Carry on whisking in the melted butter. As the sauce thickens, you can increase the speed at which you add the butter.

After all the butter is added, whisk in the rest of the lemon juice, add some ground rock salt and cayenne pepper or hot sauce. Then add the finely chopped sorrel. The sauce should now have a smooth, firm consistency. If it’s too thick, you can thin it a little by whisking in a few drops of warm water.

Spoon over the baked fish and serve immediately.

Serve with:

A nice side dish to go with this is creamed, mashed potato with chopped ground elder (goutweed) added which give it a mild celery flavour. Also some finely sliced – the size of skinny french fries – burdock root, stir-fried until just tender in a very light soy sauce.


Ground elder (Goutweed)