Fine Horseradish Sauce from Modern Cookery for Private Families by Eliza Acton
The root for this excellent sauce should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. W...
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Cooking tools:
- Grater
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Serving bowl
Ingredients
- Horseradish, 2 heaped tablespoonsful
- good vinegar, 3 dessertspoonsful (of which one may be chili vinegar when the root is mild.)
- Rich cream, 4 tablespoonsful
- salt, 1 moderate teaspoonful
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