Horseradish sauce

Horseradish sauce produced using ground horseradish root and vinegar is a famous topping in the United Kingdom and in Poland.[19] In the UK, it is typically presented with meal meat, frequently as a major aspect of a conventional Sunday cook; yet can be utilized as a part of various different dishes likewise, including sandwiches or plates of mixed greens. A variety of horseradish sauce, which now and again may substitute the vinegar with different items like lemon juice or citrus extract, is referred to in Germany as Tafelmeerrettich. Likewise prominent in the UK is Tewkesbury mustard, a mix of mustard and ground horseradish starting in medieval times and specified by Shakespeare (Falstaff says: "his mind's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A fundamentally the same as mustard, called Krensenf or Meerrettichsenf, is well known in Austria and parts of Eastern Germany. In France, sauce au raifort is well known in Alsatian cooking.

In the U.S., the expression "horseradish sauce" alludes to ground horseradish consolidated with mayonnaise or plate of mixed greens dressing. Arranged horseradish is a typical fixing in Bloody Mary mixed drinks and in mixed drink sauce, and is utilized as a sauce or sandwich spread. Horseradish cream is a blend of horseradish and harsh cream and is served nearby in its natural juices for a prime rib supper.