Horseradish sauce

• Other
• Non-alcoholic

Horseradish sauce is made from the grated root of the horseradish plant, which is hot and pungent. It comes in two forms: pickled, with vinegar, salt and a little sugar, which is sharper and coarser, and creamed, with cream or sour cream, which is milder and smoother. Vinegar balances the bite of the fresh root. In tomato drinks such as the Bloody Mary and the Virgin Mary, half a bar spoon is enough to add heat and depth.

Used in 1 cocktail.