2 tablespoons grated horseradish

1 tablespoon white vinegar

150 ml (1/4pt) whipped cream

½ teaspoon made mustard

1 teaspoon caster sugar

1 pinch salt

Blend the horseradish, mustard, sugar and salt and mix with the vinegar. Add the whipped cream slowly, beating all the time. Chill the sauce before serving. Ideally this sauce should be served with Derbyshire roast beef, but it can also be used with freshwater fish or even salmon.