Home-made horseradish sauce elevates any meal: you can see, smell and taste the difference. To prepare your own sauce, peel the root, and then either hand-grate or blitz in the blender. Add enough white wine vinegar to give a pleasant consistency. If you like your horseradish hot then wait five minutes before adding the vinegar, it is the acid that stops the development of the hot enzymes. Stored in a airtight jar this will keep for four weeks in the fridge. (Needs to be ordered 24 hours before delivery day)