Made with strong, fresh English horseradish root, this is perfect with beef. Tempered with creame fraiche, it makes a milder sauce for smoked trout, eel or fish . Delicious combined with beetroot.
Horseradish Root (48%), Sunflower Oil, Cream (11%), Vinegar, Mustard Flour, Sugar, Salt, Preservative E223.
“The sauce is great with smoked trout, eel and fish pate and is, of course, more or less mandatory with Sunday roast beef”
100 in stock