150 ml | ½ pint double cream
1-2 tablespoons finely grated fresh horseradish
2 teaspoons white wine vinegar
½ teaspoon made English Mustard
salt and freshly ground white pepper
sugar to taste

1. Put all the ingredients in a bowl and whisk to the required consistency.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]