This is quite a robust recipe for Horseradish Sauce which is why I have described it as ‘for serving with Longhorn Beef’ – I would make a gentler concoction to go with smoked eel, for example. I am afraid grating the horseradish is a miserable task – the tears, the tears! But I do think the resulting contrast between the fiery horseradish and creamy crème fraiche makes it all worthwhile – and the best possible accompaniment to any kind of roast beef.


  • A large horseradish root
  • 500ml full fat crème fraiche
  • I heaped teaspoon smooth Dijon mustard (or rather less of made up English mustard – this sauce is meant to pack a punch but the mustard taste mustn’t overwhelm the horseradish)
  • Grated zest of one large lemon and juice of half
  • Salt and pepper


  • Grate the horseradish finely. Empty the crème fraiche from its carton into a bowel and pack horseradish loosely into the carton until you have about the same by volume as the crème fraiche (I find this system of measuring works well however much sauce you want to end up with – you can increase or decrease at will). 
  • Stir the horseradish into the cream and add the mustard, lemon zest and juice and plenty of both salt and pepper. Taste for balance but don’t stint on the lemon zest!