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Fresh Horseradish Sauce

This recipe comes from Sonia Stevenson’s Roasting book. She allows that “grating the horseradish will make your eyes water,”  but she also states that “the result is worth it,” and we couldn’t agree more! As perfect as it is with the Fillet of Beef and Mushrooms Wrapped in Parma Ham, it is also light enough to enjoy with roasted salmon as well — try it and you’ll see what we mean!

Fresh Horseradish Sauce

1 horseradish root
1½ tsp. white wine vinegar
pinch sea salt
½ cup heavy cream

Scrape the horseradish root clean with a paring knife or vegetable peeler, and grate it finely to give 1 tablespoon.

Put in a bowl, add the vinegar and salt, and stir well. Add the cream and beat until it becomes thick and light. Rest at room temperature for at least 2 hours, but serve the same day.

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