I now have some fresh horseraddish - can someone advise on how to make into a sauce please?

[saythatagain]

All said in the title really. Some kind pal brought in back from Nuremburg for me!

Here is a Hugh Curly-Wurly recipe that I've used (scroll to the bottom)

Thanks Mrs Tweedy....yummety-yum

YEsssssssssssssssss!!!!

5000 bonus smartarse points to suzywong.
I KNEW it would be a creme friache base before I scrolled down