Horseradish cream

The human palate can distinguish three types of spices, hot for chillies being the most common, but also pungent from wasabi and horseradish and spicy from ginger and mustard. These three molecules for spiciness react with what is known as taste receptors on your tongue and give three very distinct flavours as the molecules of the spice are very distinct. Since I was a biology nerd in a previous life, I know that the molecules bind to what are known as receptors on your tongue and give very distinct flavours.

Horseradish is a root that is related to the ginger family and interestingly part of the brassicas family of cauliflower and broccoli. Its origins have been traced back to Russia and Hungary which is why you see these cuisines use this spice abundantly in their cooking.

This is a lovely sauce. It has a good amount of heat from both the horseradish and the mustard that is gentle yet persists. The creamy sauce is lovely on the palate and pairs well with both roasted vegetables, as well as, grilled meats, especially red meat.

This is a book I use for all kinds of sauces and salsas. This book has a wealth of recipes from around the globe. This is a very specialized cookbook filled with amazing recipes. This satay sauce, which I absolutely love, is an example of how wonderful the recipes are.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1/3 cup light cream

1 tablespoon fresh horseradish, or 3 tablespoons horseradish sauce

Zest of 1 lime

Juice of 1 lime

Salt, to taste

1/2 teaspoon white pepper

1 teaspoon Dijon mustard

1 tablespoon chives or 1 small shallot. minced

Mix all the ingredients together. Taste for spice, salt and tartness. The sauce should be quite spicy.

Store chilled and serve at room temperature.