Serves 6 - 8
2 heaped tbsp finely grated horseradish
200ml crème fraîche
salt and pepper
juice of half a lemon
extra virgin olive oil
Put the grated horseradish in a small bowl and stir in the crème fraîche. Add a pinch of sugar, salt and pepper along with the lemon juice. Stir the ingredients and taste for seasoning. This sauce will benefit from sitting in the fridge for a few hours or even overnight. The addition of tarragon from the second recipe adds a good further flavour.
2 free range egg yolks
2 tbsp Dijon mustard
1 tbsp sugar
2 tbsp wine vinegar
150 ml light olive oil or sunflower oil
1 tbsp grated fresh horseradish
1 heaped tsp freshly chopped parsley
1 heaped tsp freshly chopped tarragon
Put the eggs into a bowl, add the mustard, sugar and wine vinegar and mix well. Whisk in the oil gradually as if you were making mayonnaise. Finally add the horseradish, parsley and tarragon.
Taste and season if necessary.
*this recipe taken from
Darina Allen / A year at Ballymaloe Cookery School