Aioli sauce
A creamy garlic hit, a perfect dip for steamed spring vegetables
Horseradish sauce
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Skip to ingredients
- about 7cm of horseradish rootor 3 tbsp of prepared jarred horseradish (this will give you a medium heat)
- 200ml crème fraîche
- 2 tsp white wineor cider vinegar
- 1 tsp English mustardor Dijon for a milder flavour
Nutrition: Per serving (8)
- kcal102
- fat10g
- saturates7g
- carbs1g
- sugars1g
- fibre0.5g
- protein1g
- salt0.09g
Method
step 1
If using fresh horseradish root, scrub away any mud, peel and then finely grate. Mix the horseradish with the crème fraîche, vinegar and mustard in a bowl and season with salt and pepper to taste. Cover the sauce, chill and leave for at least an hour or up to two days for the flavours to mingle and develop. Give a good stir before serving.
