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Horseradish cream sauce

If you are game, you might consider making this sauce from scratch, but fresh horseradish being related to wasabi, is particularly pungent. The horseradish root can be quite large and has little aroma; however, the preparation process, which involves grating, can severely irritate your eyes and sinuses. So, for this recipe I use a pre-prepared, horseradish cream
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Course: Main Course, Sauces
Ingredients Method

Ingredients
  

  • 40 g butter
  • 30 g plain flour
  • 400 ml vegetable stock
  • 65 g horseradish cream
  • 30 g dijon mustard
  • 20 ml lemon juice
  • 80 ml sour cream or cream
  • parsley chopped (optional)

Method
 

  1. Assemble ingredients
  2. Melt butter over low heat and add flour to form a roux. Cook gently for one minute
  3. Take of heat and add stock. Whisk to remove any flour lumps. Bring to boil and then simmer
  4. Whisk in horseradish, mustard and lemon juice. Return to simmer
  5. Add sour cream
  6. Adjust seasoning. Serve