| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh horseradish; grated |
| 1 |
tb |
White wine vinegar |
| 1/4 |
ts |
English mustard |
| 1 |
|
Piece salt |
| 1 |
pn |
Sugar |
| 4 |
tb |
Duble cream |
| 1 |
pn |
Cayenne pepper; ground |
INSTRUCTIONS
Mix all ingredients together in a bowl and taste a little to see if the
balance of flavours is right. Keep at room temperature and serve the same
day. Typically, make in the morning to serve with roast beef for lunch.
Also wonderful on grilled steak or salmon.
Horseradish must be used fresh, and is seriously pungent. Preserved
horseradish out of a jar is to fresh horseradish as Tabasco sauce is to
fresh habanero.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: "Good Home Cooking", by Caroline Conran
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”