Horseradish Sauce...!!!!!!

And how about two types of grated cheese (cheddars mild or sharp, Emmental, Gouda, etc) of equal quantities plus an equal quantity of cream cheese. Mix together with dollops of horseradish sauce, roll into a ball and then into chopped walnuts if desired, chill and serve as an apertif. Also makes a nice gift along with the obligatory bottle of wine when visiting friends.

 

Now that does sound superb, even for us carnivores. Will def. try it. just as soon as I get back from the pub and my pint of bitter and packet of salt and vinegar crisps. Will make a nice hors d'oeuvres for Christmas day when the family come round. Means I needn't charge them as much as usual. :rolleyes:

 

Yes, hors d'oeuvres is the word ... to serve with aperitifs ... perhaps I should go have one ... well, I will shortly when I go out for my grilled chicken. Saude ... that cheers to you ... but you probably know that.

 

Thanks M.F. (Good grief and heavens to murgatroyd I am here late tonight). Nice to have confirmed what my chef friend said. 'It is only dried horseradish.' Usually drying increases flavour though. I just wish they told you by how much. Still I think cooking (for amateurs) is like gardening. Just experiment. You will be pleased to hear that my family (most of them) come out of intensive care next week.