Horseradish sauce is a sharp, creamy companion that is truly in its element beside boiled meats – it is ready in a few minutes.
1. Clean the fresh horseradish and grate it finely – it is worth turning towards the window while you do, as fresh horseradish stings strongly!
2. In a pot melt the butter, sprinkle in the flour, and stirring, make a light roux from it.
3. Pour in the milk, and stirring constantly, cook it into a lump-free, thickening base.
4. Stir in the grated horseradish and the sour cream.
5. Season with sugar and salt, then cook it together over a low heat for a few more minutes.
6. Serve it warm beside boiled meats.
Tip: With the amount of sugar you can set how sharp-and-sweetish it is – taste it as you go and adjust.
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